Välkommen till vår hemsida.
Den innehåller information om alkoholhaltiga drycker och vänder sig därför bara till dig som är minst 25 år.
Please verify that you are more than 25 years old.
Jag är över 25 år / I am at least 25 years old
Whole pork side preferably with rind - approximately 1.5 kg
Dissolve the salt in beer and honey, mix together the remaining ingredients for the marinade. Please tick the rind with a sharp knife, but not down in the flesh! Allow the meat to be in a bag in the refrigerator for 3-6 hours, this makes the meat will tenderize a bit and give the meat a light curing.
Boil everything except the ginger, chilli and spices, reduce until half the amount remains. Let ginger and chili cook with way at the end, and when the pan is taken off the plate, season with fresh herbs and salt and pepper. This glaze can be made far in advance, and doing its best to get stand for something days.
Place the charcoals to one side of the grill and light the fire. Wait until it has become hot. Place the meat in a foil tray on the side without charcoals where there is less heat. Put the lid on and cook on low heat. Regulate the heat with the top and bottom air vents. If there is a thermometer in the grill it should read about 100-120 °C. Baste the meat every now and then. This will take about 1.5 hours. Apply glaze during the last half hour of cooking. If you have a large piece of meat you may need to add some charcoals in the meantime. You can also cook the meat in the oven at 150 °C. When the meat has reached 70 °C, it is ready, take it out of the heat and let it rest under tin foil for 15 minutes. Apply glaze one last time and carve it up. Serve with grilled or oven roasted potatoes. Season with chopped fresh herbs and sea salt. Use the remaining glaze as a sauce. Oppigårds Indian Tribute suits this dish perfectly!