Steierisches Krenfleisch Recipe
Slow-poached pork shoulder, sliced, served with root vegetables, salt potatoes & fresh horseradish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Shoulder
Root Vegetables
Salt Potatoes
Fresh Horseradish Sauce
Method
Pork Preparation
- 1
Slow-Poach the Pork
In a large pot, combine the pork shoulder, salt, black peppercorns, garlic cloves, thyme, bay leaves, and water. Bring to a gentle simmer over medium heat, then reduce to low and cover. Poach for approximately 3-4 hours, or until the pork is tender and easily shreds with a fork.
- 2
Slice the Pork
Once cooked, remove the pork shoulder from the pot and let it rest for 15 minutes. Slice the pork thinly against the grain.
Root Vegetables Preparation
- 3
Prepare the Vegetables
Peel and chop the carrots, parsnips, and celery root into bite-sized pieces. Preheat the oven to 200°C (400°F).
- 4
Roast the Vegetables
In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender.
Salt Potatoes Preparation
- 5
- 6
Finish with Butter and Parsley
Drain the potatoes and return them to the pot. Add butter and chopped fresh parsley, tossing to combine. Keep warm.
Horseradish Sauce Preparation
- 7
Make the Horseradish Sauce
Grate the fresh horseradish root using a microplane or a grater. In a bowl, mix the grated horseradish with sour cream, lemon juice, and salt. Stir until well combined and adjust seasoning to taste.