Juicy porchetta with crispy cracklings. Who doesn’t love crispy cracklings? We do, and that’s why we love this delicious roast, which has cracklings all the way around. I think it’s the perfect summer version of traditional roast pork. Moreover, it’s also ideal for grilling with a rotisserie, ensuring you get crispy cracklings all the way … Read more
The tastiest and crispiest pork rinds I have ever made – and I have made many. These chicharron are essentially pork skin that is pressure-cooked, dehydrated, and deep-fried. Anyone who knows me knows that I am always eager to find perfect methods to prepare my food, especially if I can discover new techniques and equipment … Read more
Tender, juicy, and delicious meat – slow-cooked in duck fat. Do you know the feeling when you’re reading a cookbook or visiting a food blog and you see a recipe and think, I just have to try that? That’s how I felt when I saw a recipe from Madsvin for pork belly slow-cooked in oil … Read more
Delicious and tasty sausage cooked sous vide. Using the water bath, the meat can be cooked at a lower temperature than boiling, making it juicier. For this recipe, we used our homemade sausage, which you can see the recipe for here or in the video below (for those who have WAY too much time :-)). … Read more
World-class meat deserves careful preparation. Here, I have prepared my Duroc baby back ribs in the oven with my homemade dry rub. I got the recipe from my neighbor, who managed to get my wife to eat spare ribs for the first time in 20 years and love it. However, his version is made on … Read more
At our home, we love sous vide—and we love pork cracklings! They can barely come out of the oven before my ravenous wife and 3-year-old daughter are ready to devour them. There’s hardly a method I haven’t tried on them by now: frying, dry-aging, pressure-cooking, dehydrating, boiling… but this is my first attempt at preparing … Read more
I love spaghetti carbonara and I typically make it with cream and bacon. We Danes usually tend to use bacon for carbonara, even though many of us are under the impression that the Italians actually use pancetta. I used to think so too, but when I found out that Italians actually don’t use pancetta, but … Read more
Finally, I got to try cold-smoking a pork tenderloin, and what a beauty it turned out to be! Both my wife, our 3-year-old daughter, and I are big fans of bacon, so a lot of pork gets brined and smoked in our household. When I brine meat, it’s typically a process that takes a couple … Read more
One of the reasons I love going to a good butcher is that you don’t always get what you initially expected. Basically, I felt like trying something new in terms of making Spaghetti Carbonara. A friend of mine told me that Italians use guanciale (bacon made from pork cheeks) as the crispy element in their … Read more
These tacos are served with a delicious braised pork, pork cracklings, and beans. We have the recipe from the book: “Meyers – Når du flytter hjemmefra“, where the focus is on making healthy and delicious food that is affordable on a student budget: “Tacos with real, soft Mexican corn tortillas have slowly made their way … Read more