Skip to main content

Norge Tacos

Yes, they called them tacos. I adapted this recipe to my ingredients, keeping the spices nearly the same. The flat bread you serve them on is up to you unless you want to quickly make some tunnebröd - but then they might be Swedish tacos!
It is a bit time consuming so I would recommend cooking the meat up the day before.
It was delicious even if it is nothing like anything we call tacos here in the western US.

Brown over med-hi heat
1/2 Tb butter, just to coat the bottom of the pan
1 lb pork belly, cut into small strips or cubes
(you may need to do it in two parts if you do not have a wide, flat bottomed pan)
When there is no longer any pink, add
1 onion, chopped
1 t cumin, ground
1 t allspice, ground
1 t cloves, ground
Stir together and reduce heat to medium, cover and let cook 1-1/2 hours or so, stirring regularly.
When all the pork is crispy, add
1 Tb red wine vinegar
1 Tb honey
generous sprinkling of truffle salt
about 10 grinds of fresh pepper
Combine well and set aside.

Toppings
Combine
1/4 of head of cabbage, chopped
handful of cilantro, chopped
1 leek, white part, chopped

4 small red leaf lettuce leaves

 sour cream

 Place pork and toppings on top of
Flat bread like Lefse, tunnebröd (or maybe even a tortilla if you don't have anything else)
then roll or fold and enjoy.

B put some shredded cheese on top, but I didn't think it needed it.
I thought Dad would end up putting salsa or chili flakes on it but he never reached for them.




Labels:

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...
Post a Comment
Read more