Bring 2 cups [1/2 liter] of water to a boil with the vinegar, onion, peppercorns, bay leaves, pork rind and a pinch of salt.
After cooking for five minutes, put in the pieces of pork.
Cover and simmer gently for two hours.
Take out the meat, sprinkle it with the horseradish and keep it warm in a serving dish.
Remove all fat from the cooking liquid and boil it over high heat until reduced by half, then strain it into a saucepan.
Stir in the cream, reheat, and pour the sauce over the meat.