Stéphane Reynaud

Palette Fumée au Raifort

Smoked Pork Butt with Horseradish

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Smoked pork butt (from the shoulder) 1
  • Bouquet garni 1
  • Crème fraîche 4

Method

  1. Boil the smoked pork with the bouquet garni in a large pot of water for 2 hours.
  2. Julienne the radishes, peel and mince the shallot and snip the chives. Mix together the horseradish, crème fraîche, julienned radish and chives, and season.
  3. Carve the slices of smoked pork (hot or cold) and dress with the horseradish sauce.