Fresh horseradish, peeled and grated, to servePoached pork
1kg young lean boneless pork belly, skin-onVegetables
Tips:- This is a delicately flavoured dish with a light broth, given a kick of heat from the fresh horseradish.
1. To prepare pork, place all ingredients except pork in a large saucepan. Cover with water. Bring to a boil. Add pork. Simmer, partially covered, for 1 1/2 -2 hours or until pork is very tender. Remove pork and transfer to a medium saucepan. Strain over enough broth to cover. Simmer, covered, until required.
2. To cook vegetables, strain remaining cooking broth into another saucepan. Add potatoes. Simmer, covered, until tender. Remove with a slotted spoon. Set aside and cover to keep warm. Add carrots to same saucepan. Bring to a boil. Add remaining vegtables. Simmer, covered, until vegetables are tender.
3. Remove pork from broth. Remove and discard skin. Slice meat thickly.4. To serve, divide potato discs among serving dishes. Arrange pork over potatoes. Top with julienned vegetables. Spoon over broth. Top with fresh horseradish.
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