A traditional Norwegian dish found in “Norske Klassikere”, (Norwegian Classics) an e-booklet published by rema.no
‘Sosekjøtt’ is traditional fare from Western Norway so keep the accessories classic with boiled potatoes, stewed cabbage or peas and cranberry jam. Simply explained, it’s meat that is first browned and then slowly boiled in its own broth to form a sauce flavored with onions, garlic, ground cloves and bay leaves.
A classic casserole dish found in “Gryteretter” (Casseroles)published by Hjemmets Kokebokklubb in 1979
In the old days before refrigerator and freezers became common, there were four ways one could get meat and fish and keep for a long time. Smoking, drying, curing and salting. When salting, meat and fish were put in strong salt brine in barrels and when used it had to be rinsed in to remove most of the salty taste.
Swedish farmhouse cooking from “IKEA’s Kokebok” (IKEA’s Cook Book) by Carl Butler published in 1979
Carl Butler writes: Pork is a fairly cheap kind of meat. So one should be sure to vary the cooking of it as much as possible. Here is a tasty way with lentils. Lentils is a nice and nutritious vegetable that works well with pork.
A classic Yugoslavian pork recipe found in “God Mat fra Hele Verden” (Great Food from All Over The World) published by Schibsted in 1971
Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.
A little different take on Sweet and Sour Pork found on what was then called about.com
It’s very likely at some point in your life you’ve eaten something sweet and sour. If you’ve eaten sweet and sour you’ve almost certainly eaten Cantonese style sweet and sour and it had either pork or chicken. But have you ever tried “Shanghai Style Sweet and Sour Pork”?
A quick dinner recipe found in “God Mat på en Halv Timme” (Nice Food in Half an Hour) published by Alt om Mat in 1974
Smoked pork is delicious and often used summer food in Scandinavia. This little recipe has been simplified, but it is undoubtedly an advantage if the meat can stay a while in the “marinade” to pick up flavour.
A dinner recipe found in “Edelmiddag” en gratis E-booklet published by Gilde.no
The plates on the pictures in this booklet are divided into two. The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories that taste very well with the pork.