Pork is one of Danes’ favorite protein sources and for good reason, we think. Most cuts have a lot of fat and therefore a lot of flavor. When looking historically at Denmark, pork is especially used in many classic dishes. Although slightly leaner protein forms like chicken are gaining popularity, the pig can still boast of having the national dish in the form of fried pork with parsley sauce.
We all have a relationship with pork and especially meatballs, of which there are a plethora of different versions. When pork is as popular as it is, it also means that we have all tried many different versions of almost every cut, which means both good and bad memories for us all.
Who hasn’t tried a dry-fried chop, roast pork, or perhaps an undercooked pork tenderloin? This is where sous vide comes in. Pork can easily be cooked slightly pink, and with the help of the “magic water bath,” you can hit the mark perfectly – every time. Therefore, we would like to put an end to dry-fried/undercooked pork today, and we have gathered our best pork recipes for you.
