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That would depend how you store it. For longevity when finished cooking pour into icecube trays and freeze them .. You will end up with a few easily manageable servings
Looks good! I would of used thicker slices of pork and seared them till it's golden brown so the juice from the fat is caramelized and add some onions and garlic to the recipe.
Prepared horseradish is easier to work with, and by that, I mean to cook with, than fresh horseradish because you have to prepare(grate and season) it first 😅
beef stock is made from rendering beef bones and vegetables down. Most store bought beef stocks use beef flavoring instead of real beef and are quite tasteless. Chicken stock from stores is ubiquitously real and is a better choice.
Now THIS is the way to present items on RU-vid! A little background guitar work, some editing to present the sequence and finish with a clear and concise presentation!! 5 stars!!
