Porcina Triestina
Porcina Triestina is a classic boiled pork platter from Trieste buffets, featuring tender cured meats served with braised sauerkraut, pungent freshly grated horseradish and mustard.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Large stockpot
- •Medium saucepan with lid
- •Carving board
- •Chef knife
- •Fine box grater
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 54 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Fill a large stockpot with water and add the bay leaves, crushed juniper berries and whole black peppercorns.
- 2
Bring the water to a gentle boil over medium-high heat.
- 3
Submerge the pork shoulder, smoked pork belly and cured tongue in the boiling water.
- 4
Lower the heat to a steady simmer and cook uncovered for 50 minutes.
- 5
Melt the lard in a saucepan over medium heat and add the chopped onion.
- 6
Cook the onion for 5 minutes until soft and translucent without colouring.
- 7
Add the sauerkraut and a ladle of warm broth from the meat pot.
- 8
Cover the sauerkraut and braise over low heat for 30 minutes, stirring occasionally.
- 9
Add the pork sausages to the meat pot during the final 20 minutes of simmering.
- 10
Transfer the cooked meats to a carving board and slice into generous portions.
- 11
Spoon the warm braised sauerkraut across a large serving platter and arrange the sliced meats on top.
- 12
Grate fresh horseradish finely over the hot meats and serve immediately with mustard on the side.
Chef's tips
Keep the pot at a lazy simmer rather than a rapid boil to ensure the meats remain meltingly tender and juicy. Always grate the horseradish root directly over the plate at the very last moment, as its sharp heat dissipates quickly once exposed to air.
Ingredient substitutions
- cured pork collar or shoulder → mild gammon or pickled pork neck, simmered until fork-tender
- kaiserfleisch → slab smoked streaky bacon or smoked pork belly
- lard → sunflower oil or light olive oil
Storage
Keep leftover sliced meats and braised sauerkraut in separate airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the sliced meats gently in a shallow pan with a few spoonfuls of broth, and warm the sauerkraut in a covered saucepan over low heat.
Common mistakes to avoid
- •Boiling the meats violently, which expels moisture and leaves the pork tough and stringy.
- •Grating the horseradish too early, causing it to turn bitter and lose its fragrant punch.
- •Over-rinsing the sauerkraut, which strips away all the pleasant acidity needed to cut the rich pork.
Serving suggestions
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