Ara fa un any a l'escola on treballo vam tenir la sort de gaudir d'una ajudant Comenius, una mestra de Noruega pagada per la Unió Europea. L'Anne era dolça i vital, li agradava molt cuinar i abans de marxar va convidar-nos a fer el típic sopar nadalenc de Noruega.
Mai, mai, havia tastat un porc tan tendre i ben cuinat. I la crosta....mmmm una delícia cruixent i saborosa.
L'acompanyament és un altre capítol a part. De seguida que me n'expliqui els secrets us ho faig saber.
Avui me l'ha enviada i m'ho explicat així:
Here is the recipe
for the christmas dinner:)
The link is a video that shows how (in norwegian), it's easy and delicious:)
The link is a video that shows how (in norwegian), it's easy and delicious:)
This
is chef Eyvind Hellstrom recipe for ribs. It takes a total of two and a half
hours to get the perfect crispy crackling on the rib.
INGREDIENTS
Serves 4people
1.0 l of water
1.0 rib piece (thin ribs) 3-5 kg
10.0 cloves garlic
salt and pepper
Serves 4people
1.0 l of water
1.0 rib piece (thin ribs) 3-5 kg
10.0 cloves garlic
salt and pepper
PROCEDURE
Have plenty of salt on the ribs, and crushed black pepper on both sides of the rib and leave it for 1-2 days. (You can drop, but the result is not half as good).
Have plenty of salt on the ribs, and crushed black pepper on both sides of the rib and leave it for 1-2 days. (You can drop, but the result is not half as good).
Make
small squares in the skin, ca.1-2cm deep. You will need a sharp knife.
Preheat
oven to 180 celsius. Use top and bottom heat (normal setting of the heater)
Ribs
should be cooked in oven.
Pour
the water into a baking dish. Add the garlic, whole and whith the skin. Add the
rib with the skin faced down, for one hour.
Have
the rib back in the oven, the rind(skin) is now facing up for one hour more. Make sure it does
not dry out. Is it too little water you replenish.
The
last half hour you have to periodically remove the rib from oven and pour over
the sauce that is in the baking dish.
Good luck:)
Ja ho se ja, és en anglès i el vídeo en noruec però no patiu si teniu dubtes. Estaré encantada de resoldre'ls. M'agrada respectar la versió original. I recordeu que el bloc té un traductor.
Consells: Els temps de cocció depenen molt del pes, s'acostuma a calcular una hora per quilo.
Per tal que quedi cruixent cal pujar la temperatura del grill al màxim la darrera estona.
És qüestió d'anar mirant el forn, ja trobareu el vostre punt. No tingueu por!!!
Àgata Albero
el video del iutubno es posa en marxa. Jo que volia aprendre noruec!
ResponEliminaHola Jordi, acabo de provar l'enllaç i m'ha funcionat bé. Torna-ho a provar i sinó ja miro d'incrustar-lo. Gràcies pel teu comentari.
Elimina