Piquant Pork with Horseradish

• 2 pounds pork cut into 1 1/2 inch cubes
• 2 tablespoons butter
• 2 cups water
• 1 cup vinegar
• 1 medium onions stuck with 3 cloves
• 1 medium carrots
• 1 small celeriac root peeled
• 1 tablespoon salt
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/4 cup horseradish

1. Brown pork in hot butter on all sides in deep kettle.
2. Add water and all other ingredients except horseradish.
3. Simmer, covered, for 1 1/2 hours, or until tender.
4. Transfer meat to hot platter; keep hot.
5. Force stock through sieve or puree in electric blender.
6. Pour stock over meat.
7. Top with horseradish.
8. Serve with boiled potatoes.

pork, butter, water, vinegar, onions, carrots, celeriac root, salt, caraway seeds, black pepper, horseradish

Taken from recipeland.com/recipe/v/piquant-pork-horseradish-41532 (may not work)