Recipe for 8 people

Porchetta

Ingredients

• 1.2 kg unrimmed pork belly without rind from Scan's rapeseed pig
• 25 g Coleman's mustard powder
• 25 g smoked paprika powder (sweet)
• 15 g ground roasted fennel seeds
• 50 g salt
• 20 g sugar
• 2 liters of beer
• 1 celery stalk
• 1 x garlic
• 1 pot thyme
• 1 pot of rosemary

Here's how:

1. Make a cut in the center of the pork side without cutting through from either side (there should be a tab in the middle left, do not split).
2. Spread spices, salt and sugar on the pork. Roll up the pork and tie it tightly with twine.
3. Put the pork in a lebang and add the beer, celery, garlic, thyme and rosemary. Top up the lebang with water so that the entire pork side is covered in liquid.
4. Cover the lebang with foil and bake at 120 degrees in the oven to 90 degrees in internal temperature.
5. Once the pork is done, let it cool down in the liquid for about 12 hours in the fridge.
6. Optional: Remove the pork roll and grill it quickly on high heat all around.
7. Slice the pork thinly on a slicer or by hand.

Dressing

Ingredients

• 75 g cheese (Almenäs brick)
• 25 g cream
• 1/3 bottle of green Tabasco
• 50 g crème fraîche
• 125 g neutral oil
• 15 g egg yolk
• 13 g jalapeño (extra)
• 75 g pickled jalapeño (buy ready-made)
• 75 g chopped silver onion
• Black pepper, to taste

Here's how:

1. Grate the cheese.
2. Bring the crème fraiche and cream to a boil and pour over the grated cheese.
3. Mix this with egg yolk, tabasco, jalapeño to a smooth base. Then blend the oil in an even stream until it becomes a mayonnaise-like consistency. Let cool.
4. Then mix in the pickled jalapeño and finely chopped silver onion. Season with salt and pepper.

Topping – Swedish Furikake

Ingredients

• 75 g sunflower seeds from GoGreen
• 75 g flax seeds GoGreen
• 40 g fried rind (puffed/deep-fried pork rind)
• Garlic oil, to taste
• Salt, to taste

Here's how:

1. Lightly roast sunflower seeds and flax seeds in a dry pan until they smell nutty.
2. Chop the fried rind coarsely.
3. Mix the seeds, rind, garlic oil and a little salt.

Serving (per serving)

• Korvbrödsbagarns potato burger buns
• 50 g dressing
• 20 g lettuce (e.g. romaine lettuce or crisp)
• 10 g parsley
• 100 g meat/pork (fried slices or grilled)
• 10 g furikake
• Pickled onion/jalapeño to taste

Installation

Fry Korvbrödsbagarn's potato burger buns quickly in a frying pan or in the oven. Put on a layer of dressing, lettuce, parsley, seed mix, meat. Top with some dressing before putting the lid on.