Herbed rolled pork

Herbed rolled pork

By
From
Scandinavian Christmas
Serves
25
Photographer
Lars Ranek

A very traditional cold cut, my grandmother made ‘rullepølse’ every Christmas. This, Stig Jensen’s recipe, is the best I know.

Ingredients

Quantity Ingredient

For the brine

Quantity Ingredient
150g salt
75g caster sugar
2 bay leaves
1 small bunch thyme
1 tablespoon black peppercorns
5 cloves
1 onion, sliced

For the rullepølse

Quantity Ingredient
1 whole pork belly, without bones
50g coarse sea salt
20g freshly ground black pepper
5g ground allspice
6 gelatine leaves

Method

  1. Place all the ingredients for the brine in a saucepan with 1 litre of water and bring to a boil until the sugar and salt have dissolved. Cool the brine down. Trim the meat, removing most of the fat. Sprinkle with the salt and spices. Soak the gelatine in cold water for five to 10 minutes, then squeeze out the excess and place the leaves on the meat to cover. Roll the meat very tightly lengthways, then tie it at 2.5cm intervals with kitchen string. Place in the brine for 48 hours in a cool place.
  2. Put the ‘rullepølse’ in a saucepan, cover with fresh water and bring to a boil. Simmer for about one hour. It is done when it feels tender when pierced with a carving fork. Remove from the saucepan and place it in a loaf tin when still warm. Put another loaf tin on top and weight it down, to press. Chill for 24 hours, then slice thinly to serve.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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