In Britain horseradish is traditionally seen as the quintessential accompaniment to roast beef. However I recently discovered that in several parts of Europe it is viewed as the perfect partner flavour to pork. It has also been a welcome addition to my Dad’s allotment over the past couple of years. Here I’ve put it to good use alongside British Lop pork, whose lean meat with a creamy texture which worked well with the earthiness of mushroom, sage, as well as the piquant horseradish.
Pork with horseradish and mushrooms
500g pork shoulder
1 tsp horseradish grated
200g chestnut mushrooms quartered
350ml dry white wine
2 cloves garlic crushed and chopped
1 onion roughly chopped
4 sage leaves chopped
1 bay leaf
Small sprig rosemary
Olive oil for frying
Creme fraiche to serve
- In a casserole dish with a lid, brown the pork in the oil over a medium heat.
- Add all the other ingredients and bring to a simmer. Cover, reduce the heat to a minimum and cook for 3 hours until the pork is tender. Check halfway through to ensure that the pan is not drying out, add a glass of water if it is.
- Serve topped with a small dollop of creme fraiche.
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