I have been thinking about this recipe for quite awhile and I am so glad that I finally got around to making it. It’s easy, hearty and doesn’t take too long to cook. Give it a try I am sure you will like it too!
In a oven proof casserole that has a lid. Take the oil and heat until hot and brown the pork on both sides. Do that in 2 batches if you need to. Don't crowd the pot.
When the pork has been browned return it all to the pot. Mix the water, vinegar, sugar and thyme together, mix well and then pour it over the pork. Add the garlic and bay leaves, bring to the boil, cover and place in the oven and roast for 1 hour.
Remove from the oven and take the meat out of the pot and set aside. Boil the contents of the pot down until you have a little more than 2.5 dl or 1/2 cup of liquid.
You can cook this up to this point and warm it up later.
If you are serving it right away. Toss in the chopped parsley, 2 tbls of cold butter and whisk it into the sauce. Correct for salt and pepper.
Return the meat back to the pot or a serving dish and serve.
I think that most people will look at this recipe and think, my god what is he thinking. I saw this recipe and thought it sound terribly eastern European as you can find vinegar as a main ingredient in many of their recipes. Cooking it this way will make the pork beautifully moist and tender.
Well all I can say is that you really should try this. It's so easy, has very few ingredients and takes a minimum of preparation. It has the added benefit of being very inexpensive and a medium size shoulder pork roast (Karré) will feed 6 people with no problem.
You can serve this with plain boiled, mashed, roasted or sauteed potatoes. Rice will work as well.
I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.
A Quick Note
I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
(English and Swedish)
A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
(English and Swedish)
Not just because he's probably one of the cutest of the TV chefs, he is also a successful chef & restaurateur with Kockeriet and Slottsträdens Café both in Malmö, in the south of Sweden.
Most well known for its fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes, and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.