Many Norwegian I know in Thailand always complain that they can’t get Norwegian food here.

I always tell them: Make it yourself. You can get 95% of the ingredients you need and you have time to do it, but the problem seems to be that they never been in the kitchen before.

Anyway, yesterday I made a traditional Norwegian topping. This is made before Christmas, but can easily been eaten all year around.

Sylte:

I buy one pig head (boild) and cut it clean. I also separate meat, fat, fatty meat and rind and cut the rind to fit into my form. (The leftover rind I mince to use between the layers to keep it together)

Then its time to put all together. I use salt (5 ts), pepper (1 ts), allspice (1 ts) and cloves (1 ts). Cloves i didn't have this time. Use a clean towel to cover your form. Lay down cotton thread in your form, you will see on the next picture how and add the first layer of rind. I forgot the cotton thread and you will see at the result that the "sylte" was little bit chaotic.

When you finish laying layer of meat and fatty meat, mince rind and spices its time to simmer (90 c) for 90 minutes.

I try to make it as lean as possible so I try not to use pure fat.

When finish its time to go back into the form and it have to be pressed. I use a piece of wood, covered with plastic. When pressed together it have to rest in the refrigerator until next day.

And remember, after you have been woking with meat is very important to CLEAN everything. I normaly dont use wooden chopping board with meat, but the pig head is to big for my other chopping boards in plastic. If you use wooden chopping board, clean it propper, dry it and cover with salt.

This morning the finish result. It tast like heaven on top of a piece bread with mustard. Mmmmmmmmmmmmmmmm

This reminds me of brawn/head cheese without the jelly. Couple of questions if you don't mind

1-Can you use other parts of pork ?

2-How long does it last in the fridge ?

3-Can it be frozen ?

I'd really like to try this, I miss brawn and the hotter the mustard the better for me. I like the salt idea to clean the cutting board.

Looks yummy

Thanks for sharing,

Sure you can use any part of the pork, but the head meat have a better tast. I know in industrial production today, they use minced pork. Tast like shit then

Normaly i put it in a brine (20%) for 2 - 3 days. Then you can keep it in the fridge for 2-3 weeks. It can be frozen. If its not to fatty, you can keep it in the freezer until a year.

You really should try. I used on this one about 1 hour + simmering then.

And you know - Thais love it. Halfe of this one i promisse for my nabour

Sure you can use any part of the pork, but the head meat have a better tast. I know in industrial production today, they use minced pork. Tast like shit then

Normaly i put it in a brine (20%) for 2 - 3 days. Then you can keep it in the fridge for 2-3 weeks. It can be frozen. If its not to fatty, you can keep it in the freezer until a year.

You really should try. I used on this one about 1 hour + simmering then.

And you know - Thais love it. Halfe of this one i promisse for my nabour

Thank you again, I love to brine pork, fish, chicken so it makes sense with this.

The head part may put some off but the flavour is amazing, I don't think brawn/head cheese is made the traditional way anymore and you are right they probably use mince as filler.

I will give it is try this week end.