This is the way I make pork ribs, the bones are cut
the rind is cut in squares
but the meat ate in one piece.
Cover up and let it stay in the oven for 45 min (220 C), with a bit of water
the rind is cut in squares
but the meat ate in one piece.
Cover up and let it stay in the oven for 45 min (220 C), with a bit of water
the rind gets blown up
It'll make nice crackling
My dear swede once again
Peel and cut in to pieces
Boil with a potato, and make mash
After 45 min, remove the foil from the pan and leave in oven (180 C) for 2,5 hours
Plenty of meat and crackling for everyone
Today and probably tomorrow!
For many Norwegians this meat is the ultimate Christmas Dinner.
Some of them might think that we are way out of line
eating it on an ordinary Sunday
But we do as we please
and our Christmas Dinner is something else.
I'll come back to it when we get there!
Boil with a potato, and make mash
After 45 min, remove the foil from the pan and leave in oven (180 C) for 2,5 hours
Plenty of meat and crackling for everyoneToday and probably tomorrow!For many Norwegians this meat is the ultimate Christmas Dinner.Some of them might think that we are way out of line
eating it on an ordinary Sunday
But we do as we please
and our Christmas Dinner is something else.
I'll come back to it when we get there!
5 kommentarer:
this looks so absolutley delicious - your pork looks like it was cooked perfectly - crispy, juicy and falling off the bone....you know I love me some pork ribs....and there is that 'root' again - I forgot what it was called - turnip I think but I am not sure
looks delicious.. makes my mouth water on this monday late afternoon.. I wish we could get those swedes here in Dk as easily as in Norway. Another name for it is "rutabaga" ...he, funny :)
It looks so delicious...! I sometimes cook our Christmas dinner on Sundays when everybody is at home. That's an official day for me, too!
Hello Anette!
do you eat fish a lot in your country?
we eat fish a lot in Japan.
but recently young people don't eat fish much...
fish is good for health though...
Le Chien: Yes it was a feast I can tell you! The root is called "the orange of the North" (Nordens appelsin) because of the vitamnin C I guess. During the 2. world war(I've been told), people used to cook slices, and then fry it like a steak, because it was so hard to get meat.
Monica: I know, it was absolutely delicious, and the second day, it tasted just as good!
Marina, What is your Christmas dinner in your family?
ayammlin: People used to eat a lot of fish in this country earlier (maybe because the long coastline) but its getting less popular, and there is many young people who never eat it! My children don't like it very much.
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