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.
4 to 6 servings
About 600 g [1,3 lb] of pork
3 cloves of garlic
3 tablespoons butter
1 tablespoon white wine vinegar
2 tablespoons flour
1 can of tomatoes
1 liter [2 pt] of water
1/2 tsp ground cloves
2 bay leaves
600 g [1,3 lb] potatoes
 Brown meat, onion cut into wedges and finely chopped garlic in butter in a saucepan. Stir in the white wine vinegar, let it steam and stir in the flour. Add canned tomatoes, water, ground cloves and bay leaves while stirring. Let it simmer without lid for an hour. Boil the potatoes.
 Peel and cut celeriac and carrots in pieces, put it in the pan and cook until the vegetables are tender. Season with salt and pepper. Or if more to your taste, leave out the celeriac and carrots and serve the pork with stewed cabbage or peas and cranberry jam.
 Serve the meat with boiled potatoes.