Pork Sauce Finnish Recipes

PULLED PORK FINISHING SAUCE RECIPE

Steps:

• Get a mixing bowl and combine all the ingredients. Mix thoroughly.
• Add all ingredients to a saucepan.
• Bring to a boil, and then reduce to low heat.
• Simmer for about 10 minutes.
• Apply the sauce to the pulled pork while it is still warm, after cooking.
• Mix through, and keep another batch for when you come for seconds. Believe us, you will need it.

SAUCES FOR PORK (CHOPS, TENDERLOIN, STEAKS ETC.)

Steps:

• Links to recipe cards for pork sauces. Follow for detailed instructions.
• If a sauce recipe is not linked refer to the instructions in the body of the post.

ROAST PORK WITH PAN SAUCE

Steps:

• Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
• With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
• Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
• Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

PORK SAUCE (FINNISH)

Steps:

• Brown the Side Pork, a few at a time, in a saucepan.
• Season the slices with salt and pepper.
• Place the meat preferably into a cast iron casserole pot.
• Sauté the chopped onions in the remaining fat from the pork slices and then place them in the pot.
• Add the flour to the remaining fat. When the flour is a light golden brown, pour the water into the saucepan, whilst constantly stirring. 6. Pour the sauce over the meat, in the cast iron casserole pot, and allow it to simmer at a low heat for at least 20 - 30 minutes.
• Serve the Pork Sauce hot together with boiled potatoes.

PULLED PORK FINISHING SAUCE

Steps:

• Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
• Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

CUMIN-CHILE PORK KEBABS

Steps:

• Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
• Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
• Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
• Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
• Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

ROASTED PORK LOIN WITH FIG SAUCE

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

FINNISH CARROT PANCAKE WITH CRANBERRY SAUCE

Steps:

• TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8.
• Wrap the carrot and onion in kitchen towel to remove excess moisture, then place them in a large bowl with the bread crumbs or wheat germ; mix them together thoroughly.
• Make the pancake batter by beating the eggs, milk, flour and seasonings together until smooth; add the batter to the carrot mixture and stir until all the ingredients are evenly mixed together.
• Heat the oil in a 10 inch cast iron skillet or heavy ovenproof baking dish; pour in the pancake mixture making sure the carrots are evenly distributed; place in the oven and bake for 20 minutes; lower the oven temperature to 350 F, 180 C /gas mark 4 and continue to bake for another 10-15 minutes, until the pancake is light brown, puffy and crisp.
• Slice and serve immediately with Cranberry Sauce.
• TO MAKE THE CRANBERRY SAUCE: Mix all sauce ingredients in a medium sized saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.