Spiced pork ‘butter’

Spiced pork ‘butter’

By
From
Scandinavian Christmas
Makes
2 x 200g jars
Photographer
Lars Ranek

This is spread on rye bread, and herrings or cold cuts are served on top. My grandfather would eat it on its own, slathered on to a thick slice of rye bread and sprinkled with coarse salt.

Ingredients

Quantity Ingredient
500g pork back fat, or flare, with some rind if possible
2 onions, finely chopped
10 cloves
salt
freshly ground black pepper

Method

  1. Melt the fat in a heavy-based saucepan over a low heat, it takes quite a while. Pass the fat through a sieve into a clean saucepan, place over a low heat, and add the onions and cloves. Set any crackling aside. Let the fat simmer until the onions are golden brown, then remove from the heat and add one-third of the crackling. Season.
  2. Pour the fat into sterilised jars and stir often while it is setting, to distribute the morsels of crackling evenly throughout.
  3. Spread the spiced pork butter cold on slices of rye bread.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again