Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

A spicy pork recipe found in “Svinekjøtt – Spennende og
Enkelt”
(Pork Exciting and Simple) a free recipe booklet
published by
 matprat.no

Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Advertisements

Danish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs

A traditional Danish dinner recipe found on
familiejournal.dkDanish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs






000_england_recipe_marker_ny000_denmark_recipe_marker_ny

Pork Chops with Red Onion Marmalade / Koteletter med Rødløksmarmelade

A juicy pork chops recipe found on aperitif.no
Pork Chops with Red Onion Marmalade / Koteletter med Rødløksmarmelade

000_england_recipe_marker_nyill_078000_norway_recipe_marker_ny

Boiled Pork with Lentils / Kokt flesk med Linser

Swedish farmhouse cooking from “IKEA’s Kokebok”
(IKEA’s Cook Book) by Carl Butler published in 1979

boiled-pork-with-lentils_post_thumb2[1]

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.

000_england_recipe_marker_nytraditional badge swedish_flat000_norway_recipe_marker_ny

Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

A dinner recipe found in “Edelmiddag” (Nobel Dinner)
a free E-booklet published by
 gilde.no

Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

The plates on the pictures in this brochure are divided into two:

The top section shows various juicy and tasty dishes of pork.
The bottom section shows various types of exciting accessories
that taste very good together with pork.

000_england_recipe_marker_nysmall icon000_norway_recipe_marker_ny

Skillet Chop Suey / Pannestekt Chop Suey

A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Chop Suey / Pannestekt Chop Suey

Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.

000_england_recipe_marker_nytraditional badge asian000_norway_recipe_marker_ny

Yugoslavian Culbastija / Jugoslavisk Culbastija

A classic Yugoslavian pork recipe found in “God Mat fra Hele
Verden” (Great Food from All Over The World)
published by Schibsted in 1971
Yugoslavian Culbastija / Jugoslavisk Culbastija

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.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

A little different take on Sweet and Sour Pork
found on what was then called
about.com
Shanghai Style Sweet and Sour Pork / Sursøtt Svinekjøtt Shanghai Style

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”?

000_england_recipe_marker_nytraditional badge asian000_norway_recipe_marker_ny

Grilled Smoked Pork with Sauce / Grillkasseler med Sås

A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by 
Alt om Mat in 1974Grilled Smoked Pork with Sauce / Grillkasseler med Sås

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.

000_england_recipe_marker_nytraditional badge swedish_flat000_sweden_recipe_marker_lny

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

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.

Top: Pork Tenderloin Medallions
Bottom: Couscous Salad

000_england_recipe_marker_nysmall icon000_norway_recipe_marker_ny

Babi Kecap – Balinese Pork Fillet in Soy Sauce / Balinesisk Svinefilet i Soyasaus

A pork recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

svineefilet i soyasaus_post_thumb[5]_thumb

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.

000_england_recipe_marker_nytraditional badge asian000_norway_recipe_marker_ny

Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

A dinner recipe with a touch of the tropics found in “Minikokeboken – Svinekjøtt Spennende og Enkelt”
(The Mini Cook Book – Pork Exciting and Simple)
published by the Norwegian Information Office for Meat

Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.

This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

A medieval Roman recipe found on CookIt!
Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

This recipe illustrates the Roman love of dishes that could be dipped into sauces. A vast array dishes could be served in bowls and platters. Meat would be carved into small pieces, so that each guest only picks what he needs and dips the meat into the accompanying sauces served in little bowls.

The meat would be cooked over a raised brick hearth, on top of which was a charcoal fire. The meat was placed in a pan on a tripod placed over the fire or cooked directly on a grid. Also used were frying pans (pensa), deeper pans (patella and patina), mixing bowls (mortaria) with a spout for pouring.

The recipe given here is not meant to be cooked in a modern kitchen but on an open fire or on a charcoal grill. Roman cooks judged quantities by eye so measurements are not given. Apicius provides the ingredients for the sauce, this then accompanies pan- fried meat.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

Traditional Norwegian grub at its best. Recipe found on godt.no
Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

It’s the same if you call the grated balls Komle, Potetball or Klubb; This is cheap and delicious Norwegian traditional food.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Faggots and Mushy Peas / Faggots og Mushy Peas

A classic pub-grub recipe found on Picture Britain
Faggots and Mushy Peas / Faggots og Mushy Peas

Abigail Rogers Young who runs Picture Britain writes: This would be one of those snigger-behind-your-hand British/American language differences. I’m sure that you Brits simply live for the look on your American friends’ faces when you say, “Oh yes, we’re having faggots and mushy peas for lunch. Oh, some mash as well, and we’ll cover the whole thing in gravy!”

This traditional British dish (also known as “savoury ducks”) seems to have been concocted for the purpose of using up absolutely every part of a pig that you would never eat otherwise, and was especially popular with the rationing of World War II. The “good old-fashioned way” to make faggots is with a pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs. The mixture is shaped into balls, wrapped with caul fat (the omentum membrane from the pig’s abdomen), and baked. Tasty, innnit?

So, my non-British friends, if you want to impress your dinner guests with your expertise in international cuisine, really make them wonder, or just want to gross them out, here is the recipe for British faggots (and please don’t forget the marrowfat peas!).

I have eaten this dish for lunch at countless pubs all over the UK and
can assure you that it’s infinitely more tasty than it sounds like. But I’m
Norwegian and we eat a lot of strange things here as well

Ted
Winking smile

000_england_recipe_marker_ny000_norway_recipe_marker_ny