Norwegian Christmas Pork Press
Homemade julesylte gives classic Norwegian Christmas cold cuts with spices, juicy meat and firm texture. This recipe for Norwegian Christmas pork press lets por…
Ingredienser
Instructions
Cut the pork belly into 2 to 4 smaller pieces if whole.
Bring water to a boil with bay leaves, salt and whole black pepper.
Place the pork pieces in the pot.
Lower the heat and let the meat simmer for 2 to 2.5 hours, until the core temperature is about 70 degrees.
Carefully lift the meat out of the stock and place it on a board.
Let the meat rest for 30 minutes.
Save 1 dl of the stock.
Cut the meat into slices about 0.5 cm thick.
Mix salt, ground pepper, white pepper, allspice, cloves, ginger powder and gelatin powder.
Place the meat slices in a bowl with the stock.
Sprinkle over the spice mixture and toss well so all the meat is evenly coated.
Line a loaf tin with parchment paper.
Layer the meat slices lengthwise in the tin.
Fold the parchment paper over the meat.
Place a matching loaf tin or weight on top.
Add at least 3 kg weight and refrigerate overnight.
Cut the pork press into thin slices before serving.
Nutrition per serving
Energi ca. 7501 kcal
Protein 282.9 g
Fett 682.5 g
Karbohydrater 36.2 g
Fiber 12.9 g
Sukker 0.7 g
Salt 5.1 g
Tips & tricks
Let the pork press sit under weight overnight before slicing. This helps the layers set better and gives neater, firmer slices.
Did you know?
Norwegian Christmas pork press gets its firm texture from meat pressed together with gelatin and spices. Pork belly provides both meat and fat, making the press juicy and flavorful. Spices such as allspice, cloves and ginger give the classic Christmas cold cut flavor.
Hjelp oss å gjøre Foodie bedre
Har du funnet en feil i en oppskrift, en tekst som bør justeres, eller noe på siden som ikke fungerer som det skal? Send oss gjerne en tilbakemelding, så kan vi rette opp og forbedre Foodie videre.
