News article, 30. November 2022

Kohlrabi mousse with tangy salad and collar of pork

Oven-cooked dish featuring succulent collar of pork with flavour-enhancing spices. The meat will take care of itself, simmering in dark beer and apple juice.

Photo & recipe: voresmad.dk. Danish Agriculture & Food Council.

by Mikkel Karstad

Ingredients

for 4

Pork collar:

800 g pork collar
2 tsp salt
5 dl dark beer
1 dl apple juice
1 dl apple vinegar
1 tbsp black peppercorns
5 bay leaves
3 sprigs thyme
3 sprigs rosemary
3 sprigs oregano

Mousse:

1/3 kohlrabi, 250 g
250 g potatoes
100 g soft butter
30 g coarse mustard
50 g smoked cheese
1 bunch chives
Salt and freshly ground pepper

Salad:

½ cabbage, 500 g
1 chicory, 110 g
1 bunch dill
½ dl olive oil
1 tbsp apple vinegar
1 tbsp sugar
½ tsp salt

Approx. 2 hours

Method

Season meat with salt and put in an ovenproof dish.
Add the beer, apple juice, apple vinegar, peppercorns, bay leaves and whole sprigs of thyme, rosemary and oregano.
Put the dish in the oven at 200 degrees for 1½ hours.
Peel the kohlrabi and potatoes. Cut into large cubes and boil until soft. Strain away the water and allow to cool. Mash together.
Whisk together the butter, smoked cheese, coarse mustard, finely chopped chives, salt & pepper and mix with the potato kohlrabi mousse.
Coarsely chop the cabbage, chicory and dill and toss in olive oil, apple vinegar, salt and sugar.
Slice the meat and serve with the mousse and salad.

Taken from smækpåsmagen.dk