Tried and Tested: Sylterull number 2 or Norwegian Pork Roll 2

I am really pleased with the result of this year's pork roll recipe. Here is my other version of how to make it. This version was simple, straight forward, little mess and it is nice and firm.

 

I got the recipe from MatPrat.No and here is the English version of how I made it:

 

You need an approx. 1.5 kg slab of pork belly

No bones and preferably not scored, but it doesn't matter too much

You might need to go to a butcher to get a big enough piece

 

Cover it completely with water and let it simmer for about 2 1/2 hours

 

In the meantime, mix in a bowl and set aside:

1 1/4 table spoon salt

1 tea spoon ground pepper

1 tea spoon ground clove

1 tea spoon ground all spice

1 tea spoon ginger

3 tea spoons gelatine powder - equivalent of one sachet of gelatine powder from Dr Oetker

(the recipe called for 5, but I put in three and it is ample!)

 

Take the meat out of the water and let it cool so it can be handled

 

Take the skin off in as whole pieces as possible

 

Bring out a bread mould and generously line it with cling film letting the ends hang over the sides so you have enough to cover the meat at the end

 

Take the skin and put a layer with the outer side down in the bread mould

 

Sprinkle some of the spice mix on the skin

 

Cut up the meat - it says to do it in nice slices, but mine crumbled no matter how I cut it and it doesn't seem to matter too much

 

Put a layer of meat on the spices

 

Alternative putting the spice mix and the layers of meat

 

Build it as high as possible in the mould

 

 

End with a final layer of the skin, this time the outer side out

 

 

 

Cover it with the clingfilm

 

 

 

Put it in a press (of 2-3 kg) or use a heavy frying pan/books/etc and leave it in the fridge till the next day.

 

It is now ready!

 

I decided to divide mine in two and freeze them, but you can also put it in brine to keep it in the fridge.

 

Bring on the mustard!