Pork & Dumplings with Horseradish Sauce

Name: Pork & Dumplings with Horseradish Sauce (Křenovka/Chrenová omáčka)
Cuisine: Czech
Ingredients: 600 g/1 lb 5 oz smoked pork loin; 115 g/4 oz/½ cup butter; 115 g/4 oz/1 cup plain (all-purpose) flour; 250 ml/8 fl oz/1 cup double (heavy) cream; 100 g/3¾ oz grated fresh horseradish; salt and ground black pepper; salt and ground black pepper; fresh chopped parsley, to garnish; bread dumplings, to serve

Křenovka/Chrenová omáčka

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Sauces have enormous prominence in both countries. So much so that the description of lunch might consist of just one word, the word for the sauce. Traditionally the meat would be interchangeable, but the sauce was indispensable to a good family sit-down meal. Here we have horseradish sauce, and this is a delicious recipe.

Ingredients

600 g/1 lb 5 oz smoked pork loin
115

Europe
Slovakia
Czech Republic
Lunch
Sauce
Eastern Europe

Method

Put the pork in a large pan with 3 litres/5¼ pints/12 cups water and bring to the boil. Simmer over medium heat for 10 minutes, then drain and discard the water.
Cover the meat with 1.5 litres/2½ pints/6¼ cups boiling water. Cook for 2 hours, or until tender. Lift out the meat, then carve into portions and set aside. Reserve the stock and mix with 500ml/17fl oz