Saturday, May 18, 2013

Pork belly

A longhouse calls for pork, right? This is a test run of a piece of pork belly boiled, sliced, glazed and fried. I plan to do the boiling and slicing at home and the rest on site.

I used the following for the test:

500 g salted pork belly
500 ml water
2 tsp salt
50 ml elderflower cordial
1 tsp rosemary
1 tsp mustard powder

And then I glazed it with:

1 tbsp honey
1 tsp malt vinegar
0,5 tsp mustard
a little fresh horseradish

I am a bit unsure about the use of rosemary for Viking age and might use some other herb the next time. For the real deal I will probably also put more salt and spices in the cooking water since the meat itself could have been spicier. All in all it was rather good, though.

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