Dry-Aged Pork from Anni's

Anni's Pølsemakeri have more than just sausages as their name suggests, and has become our favorite butcher shop in Oslo. They keep surprising us with the various cuts of meat they produce or import, like entrecôte from Grambo Gård, rabbit (blogpost coming up later), duck hearts, gizzards, suckling pig and now dry-aged pork and lamb.

Ingredients:

500 g dry-aged porck neck from Anni's Pølsemakeri
1 dl extra virgin olive oil
1 dl balsamic vinegar
1 big sweet potatoe
2 carrots
150g Røros butter
Kale
Fresh thyme
Lemon
Salt & pepper

Good meat needs excellent companions. We massaged it with salt and pepper, and fresh thyme from Il Buongustaio. The best choice of olive oil and balsamic vinegar in our opinion is Oliviers & Co, which we will use to slow cook the meat in. But first; caramelize each side of the meat in a pan. About 2 minutes per side. Keep the frying fat in the pan for later.

Set your oven to 140 degrees C. Place the meat in an oven safe form. Add the olive oil and balsamic vinegar. Squeeze some lemon juice over. Cook for about 3 hours. Keep turning the meat around and keep pouring the cooking juices over every half hour or so. Let the meat rest for at least 20 minutes or while you ready the condiments.

Boil the sweet potatoes and carrots until done. Remove the water and let them dry out. Make a mash, add the butter and taste with salt and pepper. Clean the leaves of the kale from the stalk. Rinse in water and dry. Fry them in the frying fat of the meat until done.

Serve with the olive oil and balsamic vinegar mix as a sauce.