Peter Katrine pork

Ingredients for Peter Katrine pork

Instructions for Peter Katrine pork

To prepare the Peter Katrine pork recipe, please follow these instructions:

The brine is made of 160 g. salt to 1 l. water. Com water in saucepan, dissolve the salt. Add some half onion, little carrots, little peppercorns, Bay leaves and cloves. Cook it up and cool it off. When the brine is cold, the meat down and stand overnight.

The meat is dried by scratched deeply distributed Bay leaves evenly in ridserne. Set the roast in an oven on the grate over a large baking dish with ½ litre warm water, at 200 degrees for 1 ½-2 hours.

Eaten to URf.eks. assorted stewed cabbage or vegetables. Simply a himmerrigs right.

Tips:
Klaus Rifbjerg got this right in his childhood under the name Stine Peder Kristensen pork, but it has spread across most of Northern vendsyssel, first under the name Kristine-pork, but today it says Catharine's pork.