So this is one of our long time classics that we can never get enough of. It started out many years ago as a visit to a restaurant, and we went home and optimized those already magnificent flavors. This is the result!
Category: Pork
Cantonese sweet & sour pork recipe
Decades ago when I studied computer engineering I had a part time job at a computer store. Just down the road was a Chinese restaurant that had the most amazing sweet and sour pork. Through trial and error, this is my interpretation of how they made it.
Crispy Norwegian Ribbe in fluffy bao steamed buns
The best things about Norwegian ribbe is the insanely crispy crackling. The second best thing are the leftovers. Here we have paired the super crispy with super fluffy in a perfect, hand held format!
Norwegian Hakkasteik (Grynasteik) from Hardanger
Hakkasteik is a very old dish from Hardanger in Norway, traditionally reserved for big feasts, weddings and so on; one of its three names, Brurasteik, translates to “Bride’s roast” and reflects how highly regarded this dish is.
Authentic Norwegian Gul ertesuppe yellow pea soup recipe
This must be one of the oldest dishes I know of, and there’s a reason why this robust, warming and filling soup has been around for so long; it’s incredibly satisfying, easy to make, and dirt cheap.
Charred rutabaga soup with butter beans, kale and leek
What a better way to showcase our wonderful Norwegian winter vegetables than this warming, rustic soup? Deeply charred and seared means deeply satisfying, and packed with flavors!
Crazy crispy traditional Norwegian “Ribbe” pork belly
Ribbe, or juleribbe is one of the most iconic dishes in the traditional Norwegian kitchen. Made from pork belly, the goal is the juiciest meat with the crispiest rind. This method is by far the easiest way of getting the most spectacularly crispy rind and mouth watering meat.