straining the sauce

When David and I were at the Hyper Champion yesterday, we bought a big piece of pork to make for dinner tonight. I wasn't sure exactly what region of the pig this cut came from and Google translator wasn't really helping us translate the tag from Frech. Luckily, there are a myriad of ways to attack a problem with Google so I just googled "pork bone in steak france" thinking this might lead to a recipe for our particular cut of meat. I quickly found a recipe for Alsatian style pork that looked particularly good. The recipe was quite involved, and it involved a sauce composed of beer, cider vinegar, and cream. The sauce looked pretty terrible when it came out of the oven-not appetizing at all. The recipe called for straining the sauce, a step which I usually skip, but felt it was very necessary if we were going to consume this sauce. We poured the sauce into a fine mesh strainer and what came out looked awesome. All of the greasy badness stayed in the strainer. I'm now completely conviced of the powers of a fine mesh strainer, and I will be investing in one of my own as soon as I get back to Berkeley.