Finn-Erik Cooks - Asian Style X-Mas pork in "lompe"

Recipe below video.

For two persons you need:

​300 grams of "Ribbe" (pork belly)
2 ​Lompe (traditional soft flat bread from Norway made mostly out of potatoes)
1 onion
1 clove of garlic
4-5 slices of dried Porcini mushrooms
1 tbs fresh ginger
1 orange (the juice) - save the peel for plating 
1 ts of Chinese 5 spice (or powdered mix of star anise, carnation, cinnamon and fennel)
1 ts liquid honey
1 ts peanut butter
1 ts Dijon mustard
1 dl Red wine
1/2 dl Soy Sauce
1 Spring onion
Pickles 
​Parsley leaves 
​Bacon snack (ready made)

​
Start with roughly chopping onion, garlic and ginger.

Get everything in to the cast iron casserole and cook at 100 degrees Celcius for 5 hours. Raise the temperature to 150 degrees Celcius for the last two hours.

Take the classic  snack "baconsvor" and heat in the oven alongside the casserole of the last 15 minutes.

Remove the top layer of skinn and fat. Then quickly fry in a hot pan. This will only take a second, so be aware. 

Strain the remains in the cocotte and reduce in a casserole until thick syrup. 


​Plate the dish.
​Start with pickles, warm bacon snack and parsley. Add the tender meat. Drizzle on some of the reduction sauce, fresh spring onions and finish off by zesting the orange skin.

Enjoy! :)