Archive for the roast Category

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.

Garlic-studded Pork Neck

Posted in american, condiments, corn, crossover, discount, french, mediterranean, pork, roast, yogurt with tags , , , , , , , , , , , on April 30, 2013 by oskila

Went to the store to catch up on vegetables a bit. Not a lot of those at home lately. Stumbled upon an almost suspiciously good offer on pork neck for members of the cooperative.  Took one home, studded it with garlic.

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I didn’t bother with tying it this time. There’s a limit to how fancy one manages to be on a Monday afternoon. Apart from (fresh) garlic it’s been brushed with dark soy sauce and sprinkled with crushed black pepper and thyme. If you have the time, do brine your pork neck before roasting. It just gets so much better.

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Here’s the pork neck after perhaps an hour in the oven. I relied solely on the meat thermometer’s alarm (which was a bit off this time. Had to microwave the sliced meat a bit since I don’t trust even slightly pink pork.)

While the roast was roasting, some corn on the cob got prepared, along with a simple but effective tzatziki.

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Those three elements are seldom seen on the same plate, but they were all good!


Valentines Highlights

Posted in beer, cheese, fruit, ice cream, mango, pork, roast, salad, side dish with tags , , , , , , , , , , , , , , , on February 19, 2013 by oskila

Last year for Valentines my fiancée cooked dinner for me. This year she came down with a bit of a cold, so we cooked together instead. Here are some of the highlights.


A loin of pork covered in garlic cream cheese, biding its time in the oven.


The first kriek (belgian cherry ale) I’ve ever had that was drinkable. All other attempts at drinking kriek have been abandoned less than halfway through. This one a friend gave me for my 31st birthday. The picture is also, incidentally, sort of a self portrait.


The real inventive masterpiece of the evening in my opinion – A salad of arugula, mango and pink grapefruit, dressed with a bit of olive oil and mango vinegar, along with salt, black pepper and chili flakes.


This is ice cream in the making. Vanilla and Oreos. Yummy. The fiancée’s idea. (It was also her idea to get an ice cream machine in the first place)

Honey/Crowberry-glazed Pork Loin Roast

Posted in discount, pork, roast with tags on June 11, 2012 by oskila

I do stuff other than cooking blog food actually. This set of pictures have just been in the pipeline for some time. I bought a digital compact camera at a flea market some time ago, which didn’t come with a memory card but sported a bit of internal memory. A couple of minutes after I got home I misplaced the USB-cord and didn’t remember to look for it until yesterday.

Another piece of discount meat had made it into our freezer, this time a pork loin. An excellent opportunity to practice my butcher’s string technique.

There is clearly room for improvement with that string, but I’m getting there. Next I thought about a way to make this little roast a bit more interesting and came up with honey glazing. As the roast was already tied up and the oven hot, I used what we had, which happened to be a small jar of honey mixed with crowberries which had been sitting in the cupboard for well over a year.

Its strange purple colour didn’t necessarily improve the looks of the project, but one has to risk a little sometimes. The wooden sticks are supposed to be an improvised roasting rack, since that’s something this otherwise well equipped kitchen does not yet provide. I’ve never entirely trusted rules of thumb concerning roasting time based on meat size, since every oven is different and there are other things to take into consideration too. A meat thermometer with temperature alarm is an excellent investment.

I know this looks bad, but actually almost isn’t. Were the glaze was thicker it turned very dark without being charred, although some bits were burnt for real. The foremost mistake I made was instead to expect that the meat under the crust would taste of anything else than pork.  Clearly, marinating before glazing or leaving it with the glaze overnight before roasting would be advisable, but those are things that just don’t happen when you start winging it an hour before dinner…

The side dish that day was apparently rice with fried onions and carrots, always a good alternative if you think plain rice is boring. I attempted some kind of gravy with the glaze, if only for decorative purposes, but it doesn’t look very decorative. Remember that it’s difficult to hurry a roast with good results.

Sunday Roast

Posted in pork, roast with tags on April 1, 2012 by oskila

The Sunday roasts of my childhood weren’t a weekly affair but more irregular. They were always tasty though, apart from the always present brussel sprouts that I didn’t exactly fancy. One of the more typical Swedish roasts is the roast pork neck, served with boiled potatoes, boiled carrots, boiled brussel sprouts, gravy and apple sauce. I’ve always felt that it’s unnecessary to boil your veggies when they can be roasted.

I was in a bit of a hurry, so there wasn’t time for fancy marinades or anything like that, just salt, pepper, barbecue seasoning and a friendly pat to rub it in. I’ve never tied a roast before, but I’ve gathered that it’s beneficial in many ways, so I did. While I waited for my new fancy roast thermometer to sound the alarm for 60 degrees C I parboiled some carrots and potatoes (no brussel sprouts). When 60 was reached, the potatoes and carrots went in the dish along with some spring onions and fresh garlic. Back in the oven until inner temperature had risen to 80 degrees (175 degrees Fahrenheit) to make sure that it was cooked through. It’s not a cut that gets dry or tough when roasted anyway. From tying the roast to eating it in less than an hour. Pretty efficient sunday roast!


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