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PORK POT ROAST WITH ROOT VEGETABLES AND SPELT GROATS

February 8, 2017

(By Marita Joutjärvi & Helena Saine-Laitinen)

10 portions

 

(Photo by Marica Salokangas)

 

Ingredients:

 

1 kg pork neck-collar (If you can get Omega 3 pork, even better)

300 g carrots

250 g swede

150 g parsnip

150 g onion

100 g root celery

4 garlic cloves

5 dl beer

2–3 dl water

2 crumbled beef stock cubes

20 crushed juniper berries or whole black peppers

3 bay leaves

1 tablespoon brown sugar

2 teaspoons of salt

1 teaspoon coarsely ground black pepper

1 ground bird’s eye chili pepper

 

Cut the meat into cubes. Peel and cut the vegetables. Put the meat and vegetable into a big casserole pot. Mix all other ingredients with beer, and pour over the meat and vegetables so that the meat is well covered.

 

Heat the oven to 175 °C and place the casserole pot in for approximately 3 hours. After 1,5 hours cover it with a lid or foil.

 

Cranberry, lingonberry or black currant jelly goes nicely with this food.

Serve with spelt groats boiled in vegetable broth, or with boiled potatoes or rice.

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