Wurde dies von dem Schüler eines Freundes begabt, was genau ist es und wie soll ich es kochen? Er erwähnte, dass es sich um ein Schweinefleischprodukt von Art handelt, aber ich habe nicht viel mit Schweinefleischprodukten gekocht, insbesondere in den letzten 10 Jahren, also bin ich mir nicht sicher, was das ist.
Jede Hilfe wäre sehr geschätzt. Die Übersetzung sagte, es sei aus irgendeinem Grund Lamm.
https://i.redd.it/xuadk4x0xhoe1.jpeg
Von jeremesanders
9 Kommentare
Its lamb.
[https://www.youtube.com/results?search_query=pinnekj%C3%B8tt](https://www.youtube.com/results?search_query=pinnekj%C3%B8tt)
This is salted lamb eaten at Christmas time. Here’s how to cook it.
https://www.visitnorway.com/things-to-do/food-and-drink/the-norwegian-cookbook/recipe-pinnekjott/
It is not pork, it is lamb/mutton.
Here is a short film about how to prepare it:
[https://youtu.be/xIm9LIeXdPk](https://youtu.be/xIm9LIeXdPk)
At the end she says you can boil it to get it more crisp, but I think she means after steaming the meat you can shove it in the oven for a bit.
It’s salt dried lamb, and it’s delicious! First you let it soak in water for 12-20 hours, depending on how salty you want it. I prefer 16 hours, and then steam it for 3-5 hours, or 30-40 minutes in a pressure cooker (my wife does this). And eat with turnip/kohlrabi mash. I use to add carrots and a few taters to the mash. And some almond potatoes as side with melted butter over everything.
I also use to grill it a little in the oven to get it a bit crispy, but that’s far from traditional.
I’m sure the recipes mention it, but you need to soak this in cold fresh water for 24 hours before cooking it. Replace all the water at least once. It’s way salty, for curing.
Damn thanks so much for enlightening me on it :)) 🙏🏼
You will need time 🤣 Check it out yourself
I read somewhere that it is great as ice cream
1. Completely cover the meat in water for at least 4 hours prior to cooking it. Change the water every hour. It is very salty after the drying process. It is uneatable without watering it.
2. Steam the meat, and the meat shouldn’t touch the water. So there should be something going in the bottom of the pan that separates the meat from the water. And when it is cooking, you constantly need to fill up the water so that it doesn’t go dry from the water evaporating. Then steam it for about 3 hours. Or until the meat falls off the bone.
Serve it with boiled potatoes and mashed rutabaga. Some use the stock in the bottom of the casserole you steamed the meat in as a sauce. But use only small amounts, don’t use it like a normal sauce. It especially good to put it in the potatoes after you cut them on your plate 🤤
Good luck and hope you like it. I love it personally 🥰