Norwegian-style Braised Pork Belly

Ingredients

In this Norwegian adaptation of the Taiwanese dish Koe-á bah, we incorporate traditional Norwegian ingredients and flavors to create a unique culinary experience. The original dish is typically prepared with soy sauce, star anise, and other Asian spices, whereas our Norwegian-style version features a blend of herbs, bacon, and caramelized onions for a distinct Nordic twist. Additionally, we serve the pork belly with creamy potato puree and pickled vegetables, which are commonly found in Norwegian cuisine. We alse have the original recipe for Koe-á bah, so you can check it out.

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 slices bacon, chopped 4 slices bacon, chopped
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons honey 2 tablespoons honey
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste
• For the potato puree: For the potato puree:
• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 100 ml (1/2 cup) heavy cream 100 ml (1/2 cup) heavy cream
• 50 g (1/4 cup) unsalted butter 50 g (1/4 cup) unsalted butter
• Salt and pepper, to taste Salt and pepper, to taste
• For the pickled vegetables: For the pickled vegetables:
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 100 ml (1/2 cup) white vinegar 100 ml (1/2 cup) white vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat: 45g (total), 16g (saturated)
• Carbohydrates: 20g (total), 8g (sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and cook until softened and lightly caramelized.
3. 3.
   Push the onion and garlic to one side of the pot and add the chopped bacon. Cook until the bacon is crispy and the fat has rendered.
4. 4.
   Remove the pot from the heat and sprinkle the flour over the bacon and onion mixture. Stir well to combine.
5. 5.
   Return the pot to medium heat and gradually pour in the broth, stirring constantly to avoid lumps.
6. 6.
   Stir in the Dijon mustard, honey, and fresh thyme. Season with salt and pepper to taste.
7. 7.
   Add the pork belly to the pot, skin side up. Cover the pot with a lid and transfer it to the preheated oven.
8. 8.
   Braise the pork belly for 2.5 to 3 hours, or until it is tender and easily pulls apart with a fork.
9. 9.
   While the pork is cooking, prepare the potato puree. Boil the potatoes in salted water until tender. Drain and return them to the pot.
10. 10.
    Add the heavy cream and butter to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
11. 11.
    For the pickled vegetables, combine the julienned carrot, sliced cucumber, white vinegar, sugar, and salt in a bowl. Mix well and let it sit for at least 30 minutes to pickle.
12. 12.
    Once the pork belly is done, remove it from the pot and let it rest for a few minutes. Slice it into thick pieces.
13. 13.
    Serve the Norwegian-style Braised Pork Belly on a bed of creamy potato puree, garnished with the caramelized onions and crispy bacon from the pot. Accompany with a side of pickled vegetables.

Treat your ingredients with care...

• Pork belly — For the best results, choose a piece of pork belly with a good balance of meat and fat. The skin-on pork belly will become crispy during cooking, adding texture to the dish.
• Dijon mustard — Use a good quality Dijon mustard to enhance the flavor of the sauce. If you prefer a milder taste, you can reduce the amount of mustard used.
• Potatoes — Opt for starchy potatoes like Russet or Yukon Gold for a creamy and smooth potato puree. Be sure to cook them until they are fork-tender for easy mashing.

Tips & Tricks

• For an extra flavor boost, marinate the pork belly in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a covered pan or in the oven to maintain the tenderness of the pork.

Serving advice

Serve the Norwegian-style Braised Pork Belly as a main course, accompanied by the creamy potato puree and pickled vegetables. Garnish with fresh thyme leaves for an added touch of freshness.

Presentation advice

Arrange the sliced pork belly on top of the creamy potato puree, drizzling some of the flavorful sauce over it. Place a small pile of pickled vegetables on the side for a pop of color. Sprinkle some crispy bacon bits and fresh thyme leaves on top for an attractive presentation.