Name: Head and Tail of Pork with Horseradish (Tormás Feje-farka)
Yield: 8 servings
Cuisine: Hungary
Ingredients: 2 tablespoons salt; 1 teaspoon pepper; 4 pounds pork, knuckle and part of head and tail; 1 knob celery, peeled and sliced; 1 horseradish root, peeled and grated; 2 garlic cloves, crushed; 2 parsnips, peeled and sliced; 2 carrots, peeled and sliced; 1 large onion, cut into chunks; 2 tablespoons paprika

Preparation info

8
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

4 pounds pork, knuckle and part of head and tail
2 tablespoons salt
1

Europe
Hungary
Dinner
Eastern Europe
Gluten-free
Spicy

Method

Cut up the pieces of head, knuckle and tail. Bring to a boil in 2 quarts water. Discard the water and again bring to a boil in 2 quarts of water. Remove foam.
Add salt, pepper