Archive for June, 2013

Midnight Pork

Posted in american, condiments, discount, pork, roast, sandwich, sauce with tags , , , , , , on June 18, 2013 by oskila

With pulled pork being all the rage over here (probably because of American cooking shows) and me having recently eaten some in NY and also the pork necks at the neighborhood grocery being ridiculously cheap this little project more or less came together on its own.

I’m sure there are many established ways to cook pork for pulling, but I prefer to not look things up unless absolutely necessary. My cooking method of choice is the ordinary oven, set to 100 degrees C (212 F) with a dish of water sitting at the bottom to provide some steam.

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A two pound piece of pork neck, cut in half to reduce cooking time, brined and then covered in a dry rub consisting of mostly equal parts salt and sugar, half-parts smoked paprika and garlic powder and quarter-parts black pepper, onion powder, rosemary and ginger.

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With the pork in the oven it’s time to improvise some sauce. In NY I encountered two types of barbecue sauce; The sweet, gooey sort and the thinner vinegary sort. I liked both and went somewhere in between. The piece de resistance of my concoction, though, is the Danish æblegløgg. (Gløgg (or glögg in Swedish) is the Scandinavian type of mulled wine, in this case non-alcoholic and made from unfiltered apple juice, lemon, star anise, cinnamon, cardamom and cloves). For those bad at reading Swedish or guessing what stuff is, the other ingredients are ketchup, honey, smoked paprika, dijon mustard, balsamic vinegar, mango vinegar and treacle.

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Boiling the sauce down to a more syrupy texture.

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A sauce that sticks to the inside of a dispenser bottle is pretty sticky indeed…

The reason for the post title being ‘Midnight Pork’ is that that’s about the time when it was done, since I put it in the oven at around 7 PM. I raised the temp to 150 C (300 F) for the last 20 minutes to get a more defined crust.

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Let the pulling begin!

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Since I hadn’t planned on going out in search of suitable buns around midnight (and we just don’t get those namby-pamby…I mean delicate… buns they have in the US anyway) I put my pulled pork on toast and was very very happy.

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Smoked Salmon Hash

Posted in peppers, potato, scandinavian, smoked salmon, vegetarian with tags , , , , , , , , , , , , , on June 16, 2013 by oskila

There’s been quite a long silence, for quite good reasons if I might say so myself. I got married on June 1st (which was preceded by a lot of nervousness and preparations) and then went honeymooning in New York for a bit over a week. The trip will be elaborated upon once I’ve sorted through the 900+ pictures.

Swedish hash, or pyttipanna, is made by frying neatly diced potatoes and leftover meats along with chopped onions. We were a bit short in the leftover meats department but had some smoked salmon that we got from my wife’s aunt, who was clearing out her fridge.

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In one pan, onions, fried over medium heat until brown. I added some garlic and red peppers to keep the salmon more company.

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In a second pan, potatoes, along with a sprig of thyme.

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Once everything is more or less cooked, the salmon can be added. It really doesn’t need a lot of pan time, already being smoked.

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Potatoes tipped in too. Time to season and stir.

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Pyttipanna is traditionally served with fried eggs and pickled beets (and in recent times often with ketchup and similar) but I decided to manage without.

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