Forget about overcooked and dry casserole pork chops. Here they are juicy and pair well with a creamy paprika sauce that I think belongs in the dish. My little kids are not fans of mushrooms, so they were replaced with carrots, which add a nice texture to the dish. I use my own dry-cured bacon … Read more
This is how you ensure a juicy chop with a lovely crispy coating on the outside. Here, I go through all my best tips on how to successfully fry a pork chop in the pan. The thickness, of course, determines how long they should be cooked, but most chops you buy have the same thickness … Read more
Delicious and juicy roast pork with crispy crackling prepared Sous Vide – it’s easy and stress-free! I recommend using high-quality rib roast/pork loin – www.Steak-Out.dk offers dry-aged rib roasts and pork loins from Duroc pigs, which is absolutely fantastic DANISH pork of top quality. Crispy cracklings are a given: Delicious and juicy pork roast with … Read more
October Stew, Friday Comfort Food aka Viking Stew with tenderloin, mushrooms, leeks, and a delicious, mouth-watering sauce. A wonderful slow-cooked stew with plenty of flavor. Served with rice or mashed potatoes. A clear family favorite – Enjoy!
My take on a delightful baked pork tenderloin. It is wrapped in ground meat and puff pastry and cooked in the oven. I remember this dish as a staple at family parties in the ’80s and ’90s in Southern Jutland, where I always recall it being dry. I strive to ensure the best possible culinary … Read more
Pulled pork is pork at its best. A truly legendary classic for the guys! Juicy, tender, flavorful, soft as butter… What’s not to like? The one I made here might just be the ultimate pulled pork: Neck fillet from the Spanish luxury pig, Iberico (also known as black-footed pig), cooked sous vide. Nothing short of … Read more
PORK TENDERLOIN WITH BASIL AND CHEESE, YUMMY! We actually have a lot of pork tenderloin at home, now that I think about it—it’s incredibly easy to prepare it deliciously. Tenderloin with filling is the classic way to serve tenderloin at home, where the filling is replaced with various options. This is one of my favorite … Read more
The juiciest and most tender pork tenderloin, perfectly prepared using sous vide. In this version, the pork tenderloin is rolled in herb breadcrumbs made of fresh thyme and broad-leaf parsley from the garden. It gives the delicate meat a kick with lots of flavor! I also served it with a delicious pea purée and potatoes … Read more
Incredibly tender and delicious glazed pork cheeks in sous vide. Pork cheeks are a truly delightful cut that requires slow cooking. I have always sworn by braising, but now I have a better way! Sous vide has proven to be completely ideal for pork cheeks. Now, I will show you how I prepare pork cheeks … Read more
Iberico Presa is one of the best cuts of meat from the fantastic Spanish black-footed Iberico pig. The meat resembles a high-quality piece of beef more than Danish pork. Therefore, it should also be cooked medium rare. The Presa cut comes from the pig’s shoulder and if you haven’t allowed yourself to try this fantastic … Read more