Traditional boiled pork with vegetables and horseradish sauce
(0)
120 min
Masterpiece
Sezamo
Un preparat tradițional românesc reconfortant: pulpă fragedă de porc fiartă domol cu legume rădăcinoase dulci și cartofi, servită cu pătrunjel proaspăt și un sos cremos și iute de hrean cu smântână.
Ingredients
Preparation method
Preparing the meat and skimming
Rinse the piece of pork leg thoroughly and place it in a large 5-6 liter pot. Pour in about 3-4 liters of cold water so that the meat is completely covered.
Place the pot over medium heat. When the broth begins to boil, reduce the heat to low and carefully skim off all the foam that forms on the surface using a skimmer, repeating the process until the broth becomes perfectly clear.
Slow simmering with vegetables
Once the broth is clean and clear, add a tablespoon of salt, the black peppercorns, and the bay leaves. Peel the yellow onions and add them whole to the pot. Cover partially with a lid and let the pork simmer gently for 50 minutes.
Chef's tip
Cooking the meat should always start in cold water. This way, the meat gradually releases its flavors into the broth, becoming exceptionally tender and juicy.
The remaining concentrated broth is exceptionally tasty and aromatic – you can use it as a base for a delicious soup or serve it plain, hot, sprinkled with parsley.
27 min
Under an hour
