RECIPES

A thousand possibilities to enjoy your
Omega 3 pork

Sweet and Sour Pork

Full recipe

OUR RECIPES

Sweet and Sour Pork

  • 1 hour
  • 15 minutes
  • 4 serves

Ingredients

  • 300 grams Omega-3 Pork Belly or baby back ribs
  • 1 egg
  • 2 tbs tomato paste
  • 4 tbs sugar
  • 4 tbs white vinegar
  • 1 tsp rice wine
  • 1 pinky-sized ginger
  • potato or corn starch
  • 1 slice of pineapple
  • 1/4 of a small green bell pepper
  • 1 tsp cooking oil
  • red onion
  • salt
  • pepper

Method

1. Remove skin, if any from the Omega-3 Pork Belly while making sure to leave some fat on.

2. Slice the belly into bite-size strips.

3. Marinate the meat in egg, half a tbs of sugar, salt, pepper and rice wine for 1 hour.

4. Pour some potato starch onto the meat. Give it a nice massage.

5. Coat the meat again with the starch and deep fry it at 300 degrees for 2 minutes until the crust starts to form.

6. Fry sliced ginger in cooking oil. Remove the ginger and keep the oil.

7. Mix tomato paste, sugar vinegar and 4 tbs of water in the frying pan. Let it simmer for some minutes. Add some salt.

8. Dice the pineapple and green pepper into 1-cm cubes; add them into the sauce.

9. Thicken the sauce with a small amount of starch mixed with water.

10. Fry the meat for a second time to a nice brown

11. Pour meat into sauce and mix well.

ENJOY!

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Steamed Pork Belly with Dried Vegetables

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Steamed Pork Belly with Dried Vegetables

  • 45 minutes
  • 3 hours and 15 minutes
  • 4 serves

Ingredients

  • 300 grams Omega-3 Pork Belly
  • 1 cup of dried vegetables (long pak choy)
  • 2 red onion
  • 2 spring onions
  • 1 thumb-sized ginger
  • 2 cloves of garlic
  • 1 tbs Rice Wine
  • 2.5 tsp sugar
  • 2.5 tsp salt
  • 4 star anise
  • 1 tsp oyster sauce
  • 1 tbs thick soy sauce
  • pepper

Method

1. Soak the Omega-3 Pork Belly in water for 20 minutes with 1 red onion, cut in halves, 2 spring onions, ginger, 2 tsp of sugar, 2 tsp of salt and pepper (this can be done the day before).

2. Dry the meat and skin.

3. Apply soy sauce coating to skin.

4. Fry belly, skin side down at 400-500 degrees for 2 minutes.

5. Put belly back into water and soak for 20 minutes.

6. Let the pork cool off.

7. Rinse the dried vegetables (Pak Choy) thoroughly in water.

8. Fry the vegetables (Pak Choy) in oil with the following spices: garlic, red onion chopped, ginger, rice wine, 0.5 tsp of sugar, 0.5 tsp of salt and pepper.

9. Slice the belly into 0.5 cm thick slices. Place nicely along the sides of a small bowl with the skin-side down.

10. Spread the dried vegetables (Pak Choy) on top of the belly.

11. Mix wine sauce, oyster sauce, 5 tsp of water, pepper and soy sauce together and stir them well, and then pour the sauce all over the vegetables.

12. Add in star anise, ginger and red onion onto the vegetables.

13. Steam for 3 hours.

14. Put a plate on top of the bowl and then flip the bowl upside down on top of the plate.

ENJOY!

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Pork Loin “Sandwich” with Crispy Crust of Nordic Flavours

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OUR RECIPES

Pork Loin “Sandwich” with Crispy Crust of Nordic Flavours

  • 30 minutes
  • 6 minutes
  • 4 serves

Ingredients

  • 400g bone-less Omega-3 Pork Loin / Omega-3 Pork Ribeye
  • 1/2 apple
  • 4 tbs of hazelnuts
  • 2 cloves of garlic
  • 6 prunes
  • butter
  • rapeseed oil
  • salt
  • pepper

Method

1. Take the Omega-3 Pork Loin out of the fridge 20 minutes prior to cooking to allow the meat to warm up for a juicier and more tender end result.

2. Slice the meat into 10-12 mm thick slices.

3. Add a tsp of butter, Rapeseed oil and garlic into a heated pan. Cut the garlic cloves in half and put them into the frying pan. Roast the hazelnuts for a couple of minutes to a nice brown colour. Season with a dash of salt.

4. Cut the hazelnuts, apple and prunes into 3-5 mm cubes, and mix them well together.

5. Place a dry pan on high heat. Sear the pork loin slices in a mixture of butter (50%) and rapeseed oil (50%) for 2 minutes on each side. Season with salt and pepper.

6. Turn off heat and leave the meat in the pan allowing it to cook for another 2 minutes.

7. Sprinkle the mixture of hazelnut, apple, prune cubes on the meat and then remove the meat from the pan.

8. Let the meat rest for 5 minutes. Slice the meat in half and serve.

ENJOY!

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Twice Cooked Pork in Szechuan Style

Full recipe

OUR RECIPES

Twice Cooked Pork in Szechuan Style

  • 15 minutes
  • 15 minutes
  • 4 serves

Ingredients

  • 300g Omega-3 Pork Belly
  • 1 thumb-sized ginger, sliced
  • 1 red onion
  • 1 bunch of spring onions
  • 1 tsp Szechuan pepper
  • 15 dried chili fruits
  • 1 tsp cooking oil
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbs of rice wine
  • 1 tbs of light soy sauce
  • 2 cloves of garlic, sliced
  • 2 tbs of chili bean paste
  • a few drops of sesame oil
  • white pepper (to taste)

Method

1. Soak Omega-3 Pork Belly in a large pot with enough cold water to cover the meat. Add spring onion, red onion, ginger, half of the sugar, half of the salt and some pepper into the pot. Bring to boil and simmer for 15 minutes. Set aside to cool down.

2. Chop spring onions into 3-cm long sections, including the green part. Cut the red onion into 1-cm sized pieces.

3. Slice the belly into a thickness of your choice. Thicker slices (0.3-0.4 cm) will make the meat more tender, whereas thin slices (0.1-0.2 cm) will make the meat chewier.

4. Take a wok or frying pan and heat it with cooking oil. Add red onion, dried chilies and chili bean paste into the wok.

5. Add the belly slices and give it a good stir before adding in the Szechuan pepper. Then, add salt, sugar and a dash of pepper. Stir-fry slowly for 1-2 minutes.

6. Add the garlic and spring onions, and then pour wine and soy sauce into the mixture. Stir-fry it for another minute before topping it with a dew drops of sesame oil.

ENJOY!

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Pork Collar with Potato, Apple and Jerusalem Artichoke Gratin, and Organic Prune Gravy

Full recipe

OUR RECIPES

Pork Collar with Potato, Apple and Jerusalem Artichoke Gratin, and Organic Prune Gravy

  • 30 minutes
  • 3 hours
  • 4 serves

Ingredients

Pork Collar:

  • 600g Omega-3 Pork Collar
  • 50g butter
  • 1 tbs cooking oil
  • flake salt
  • pepper

Potato, Apple and Jerusalem Artichoke Gratin:

  • 400g mealy potatoes
  • 200g Jerusalem artichoke
  • 1 apple in season
  • zest from 1/2 lemon
  • 2 cloves of garlic
  • 2 yellow onions
  • 2½  cups cream
  • ½ cup grated gruyere cheese
  • ½ cup grated mozzarella
  • ½ cup butter
  • salt
  • pepper

Organic prune Gravy:

  • ½ cup chopped prunes
  • 2 shallots
  • 2 cloves of garlic
  • 1 apple in season
  • 1 cup red wine
  • 1 cup veal stock
  • 2 tbs butter
  • salt
  • pepper

Method

Pork Collar:

1. Take the Omega-3 Pork Collar out of the fridge 20 minutes prior to cooking.
2. Preheat oven to 175°C.
3. Rub salt and pepper all over pork collar to ensure seasonings stick.
4. Sear the pork collar on four sides in a mixture of butter and oil.
5. Place belly into the oven and cook for 1.5 hours (or until core temperature is about 78-80°C).
6. Let meat rest for 15 minutes.
7. Slice and serve pork belly.

Notes: The collar can be prepared the day before. If this is the case, fry the pork slices in a mixture of butter and oil for 5 minutes before serving.

Potato, Apple and Jerusalem Artichoke Gratin: 

1. Peel Jerusalem artichoke and potatoes and slice them into ½ cm thick pieces. Then, fry them with butter without browning.
2. Slice the onions then add them into a frying pan together with pressed garlic, lemon zest and sliced, peeled apple.
3. Add in cream, seasoned salt, and pepper to taste. Simmer while stirring, making sure not to overcook the potatoes until sauce is smooth and creamy.
4. Cool and place on a buttered oven tray.
5. Sprinkle mozzarella and gruyere cheese on top.
6. Bake in oven until top is golden brown.

Organic Prune Gravy: 

1. Peel and chop the shallots, garlic and apple. Fry with butter.
2. Add in red wine, prunes and veal stock.
3. Reduce heat and cook until desired consistency and flavour (minimum 30 minutes).
4. Season with salt and pepper.
5. Top with a small knob of butter and serve.

ENJOY!

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Salad on Pork Collar Roast with Chanterelle, Oregano, Cress and Sweet and Sour Cucumber

Full recipe

OUR RECIPES

Salad on Pork Collar Roast with Chanterelle, Oregano, Cress and Sweet and Sour Cucumber

  • 1.5 hours
  • 30 minutes
  • 4 serves

Ingredients

  • 400g Omega-3 Pork Collar
  • 1½ cups chantarells or other mushroom in season
  • 1 pot of fresh oregano
  • 1 apple
  • cress (to taste)
  • 2 cloves of garlic
  • 1 cucumber
  • ½ cup vinegar
  • 1 cup sugar
  • 1 cup water
  • 1 tbs fresh ginger
  • 1 yellow onion
  • 6 cauliflower florets

Method

1. Take the Omega-3 Pork Collar out of the fridge 20 minutes prior to cooking.

2. Pre-heat the oven to 175°C.

3. Rub salt and pepper all over the pork collar to ensure seasonings stick.

4. Sear all 4 sides of the pork collar in a mixture of butter and oil.

5. Place collar into the oven and cook for 1.5 hours (or until core temperature is about 78-80°C).

6. Mix vinegar, sugar and water together and stir them well.

7. Thinly slice the cucumber and cauliflower florets, and peel and shred the ginger into thin slices.

8. Mix the cucumber and cauliflower slices with vinegar and marinate in the refrigerator for a minimum of 1 hour.

9. Fry the mushrooms with butter and add in onion rings.

10. Fry until mushrooms are golden brown then season with salt and pepper.

11. Assemble the salad: Toss apple slices, oregano, ginger, pickled cucumbers and cauliflowers with some oil and wine vinegar in a large bowl, and then serve on a cutting board or on a large platter.

ENJOY!

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Pork Loin with Sweet Mashed Potatoes

Full recipe

OUR RECIPES

Pork Loin with Sweet Mashed Potatoes

  • 30 minutes
  • 60 minutes
  • 4 serves

Ingredients

Pork Loin/Tenderloin
1 pc Omega-3 Pork Loin (700 g) or Omega-3 Tenderloin (500g)
2 tsp salt
1 tsp ground black pepper

Stock
2.5 cups water
1 cinnamon stick
2 bay leaves
4 whole cloves
6 pieces of allspice
1 star anise
2 carrots cut into chunks
2 onions, chopped
2 cloves of garlic
1 cup cream
2 tbsp corn starch
1 tbsp brown sugar

Sweet Mashed Potatoes
1 kg sweet potatoes, peeled and cut into cubes
2 tbsp butter
1 cup cream
1 tsp of salt

Method

Pork Loin/Tenderloin:

  1. Let the Omega-3 Pork Loin rest for 20 – 30 minutes at room temperature before the start of cooking.
  2. Rub salt and pepper to the surface of the fillet and fry it in a pan until it turns golden brown.

Stock:

  1. Mix all required ingredients into the saucepan and boil for a few minutes.
  2. Put in the browned fillet into the cooking pot and insert a meat thermometer in the middle of the fillet.
  3. Pour the hot stock over the meat and cook at 120 degrees until the internal temperature is 68 degrees. In a convection oven, the temperature should be about 100 degrees. After removing from the oven, the internal fillet temperature rises a few degrees.
  4. Put the fillet on foil and let it rest.
  5. Strain the broth of the fillet and cook it until it has evaporated by half.
  6. Mix and add the cornstarch, cream and into the sauce.
  7. Let it boil for a few minutes and add sugar. Add more salt if needed.

Sweet Mashed Potatoes:

  1. Boil the sweet potato pieces in water for about 15 minutes until they are completely softened.
  2. Drain the water.
  3. Mashed sweet potatoes or press them through a sieve.
  4. Add cream, butter, and salt, and then mash it to desired thickness.
  5. If you want, you can roast the mashed potatoes in the oven for 5 minutes at 200 degrees.

Finally, slice the fillet and serve with sauce and sweet potato mash.

ENJOY!

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Finnish Christmas Ham

Full recipe

OUR RECIPES

Finnish Christmas Ham

  • 10 minutes
  • 25 minutes
  • 4 serves

Ingredients

  • 2 tbsp Dijon mustard
  • 1tbsp English mustard, or other strong mustard
  • 1 egg yolk
  • 1 tbsp golden syrup (corn syrup)
  • 1 tsp corn flour (corn starch)
  • 2-3 tbsp fine dried breadcrumbs, preferably including some rye
  • 1 tbsp cloves, optional

Method

Ham:

  1. Pre-heat the oven to 240°C (480°F, gas 9, fan 220°C).
  2. When the ham is cold enough to handle, remove the rind and most of the fat underneath, but leave a thin layer on it. Score a diamond pattern in the layer of fat left.
  3. Mix the mustard, egg yolk, syrup and corn flour (corn starch) and spread over the ham.
  4. Sprinkle the breadcrumbs over the glaze and roast for 10-15 minutes until a nice golden colour.
  5. Remove the ham and let it rest in a cooler temperature to allow the ham to cool as quickly as possible. In this way, all the moisture can be trapped in the meat for a juicier ham.
  6. When cold, garnish the ham by studding it with whole cloves if desired.

*Tips: Swedes finish their ham with a mustard crust. At its simplest, mustard and egg yolks are mixed and brushed over the cooked ham which is then sprinkled with breadcrumbs and baked in a hot oven for 10-15 minutes. Swedes sometimes prefer to add some syrup as it improves the flavour, but that can be omitted if desired, in which case the cornflour (corn starch) should also be omitted.

Homemade Breadcrumbs:

  1. Preheat the oven to 130°C (250°F, gas ½, fan 120°C).
  2. Remove the crusts from a couple of thick slices of white and a couple of thick slices of rye bread.
  3. Tear the bread into 2 cm (1″) chunks.
  4. Transfer to a food processor and blitz until you have very fine crumbs.
  5. Spread the breadcrumbs on a baking sheet.
  6. Bake until they are completely dry and starting to turn golden (but not burnt), about 20 – 30 minutes. During this time, stir the breadcrumbs often so that they dry evenly.

ENJOY!

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