Category: Meat

Before I moved to England two years ago, I had never eaten pork belly, but I really like the tender meat with the crackling on top. This is the first time I tried to make it myself, and I must say I liked the result. I peaked at a Jamie Oliver recipe for the cooking times, but I didn’t really follow the recipe otherwise.

Pork belly roast

pork belly (mine weighed about 500 grams and served 2-3 people)

salt

black pepper

Take the belly and put it skin side up, make scores about a cm apart with a sharp knife. Mine was already prepared like that when I bought it, so I started witht the next step, to rub salt onto the skin and try to get it in down in the scores, then brush the excess salt off. Turn the meat around and season with salt and black papper. Then place it skin side up in a roasting dish, and put in the oven for half an hour on high heat, at least 220 C. This high temperature turns the skin into crackling. Yum! Then turn the oven down to 180 C, or even lower actually if it’s a small piece of meat like mine and bake for about 2 hours. Mine was a little bit dry on the edges so next time I will turn the oven down a bit more. But the crackling was perfect and the meat inside very tender.

Here served with red wine sauce, mashed potatoes and carrots.

This ‘recipe’ is hardly considered cooking; the oven does all the job for you, but this is a great dinner when you can’t be bothered to cook but don’t want to order in.

Baby back ribs 2 portions

0.5 kg rack of loin ribs

barbecue marinade, I used Newman’s Own

Put the oven on 175-200 centigrade, it all depends on the oven. I have to put mine on 175 otherwise the ribs get dry and a bit burned. Take a big oven dish and put the ribs meatside down and brush some marinade on the rack, just enough to coat it. Bake for about 30 minutes, they should have a lovely brown colour by now and your house will smell divine. Turn the rack around and brush some marinade on the other side, put back in the oven for 30-40 minutes. Take them out and cut them up – that’s it!

In the meanwhile I made some potato wedges that needs about 40 mins-1hr in the oven (potato cut in wedges, coat lightly in olive oil + spices (BBQ or Cajun is great with the ribs)). Serve with coleslaw for an American feel and some nice sauces. On my plate we have cold bearnaise sauce, and creme fraiche with sambal oelek. Enjoy!

Lamb fritto 2 portions

4 lamb racks

2 eggs

150 ml breadcrumbs 

2 tbsp grated parmesan

100-200 ml oil

salt & pepper

Cut off the thick strip of fat on each rack, flatten every rack of meat with your hand so they are equaly thick. Mix the breadcrumbs with parmesan in a bowl, in another bowl, whisk the eggs and add salt & pepper. Dip the meat, one at the time, first in the eggs, then in the breadcrumbs. Make sure it coats all of the meat. Take a frying pan with tall edges, pour in about a cm of oil, preferrably olive oil but most oils will do, heat up on medium heat. When the oil is hot, put the meat in. Let one side become golden before turning them over to the other side (it takes 1-2 minutes). You want them to be pink on the inside and crisp and golden on the outside. Don’t cook them too long if they are small. Drain them quickly on some kitchen towel before serving. Serve with either homemade mash or potato gratin.  

 In Swedish.