Porchetta med soppsaus

Porchetta with mushroom sauce is a delicious change from the traditional Norwegian ribs. It's a bit of work with the porchetta, but the result is amazing. I buy thin ribs with whole sworn and get that bone out in the meat counter. You may be able to remove your legs yourself.

2 kg fully boned thin rib
4 teaspoons of salt
2 teaspoons coarsely ground pepper


1 pc leaf parsley, finely chopped
10 cloves garlic, finely chopped
1 onion, finely chopped
10 leaves of fresh sage, finely chopped
1 orange, juice + grated peel (NB! Only the yellow)
2 teaspoons fennel seeds

Mix all the ingredients for the filling in a bowl.


Divide the ribs into three layers, which hang together, place it sworn side down, rub it in with salt and pepper and spread the filling over the entire piece of meat. Roll up the ribs from the opposite side of where the sworn is, so that the sworn comes to the far end when you're done. Wrap the porchetta with a cotton thread, so it sticks together. Put it in a baking dish, put in a baking thermometer from the side, so you don't spoil the sworn. Put it in the oven at 75 degrees until the core temperature is 65 degrees. Turn up to 230 degrees and cook further until core temperature is 73 degrees and sworn crispy. Be careful not to get the sworn burned. Let the porchetta rest for 15-20 minutes before slicing it.

Mushroom sauce:

2 pk sliced mushrooms

2 finely chopped onions

3 cloves finely chopped garlic

5 dl cream

4 tablespoons fund, e.g. chicken, beef, chanterelle or game depending on what you are going to serve the sauce for


Brown the mushrooms and onion well in butter. Add the garlic and let it simmer for a few minutes. Add cream and stock. Let it cook until it thickens. Season with pepper and possibly. more funds if you do not think it is salty enough.


Serve porchetta with mushroom sauce and the desired accompaniments, such as corn on the cob or cauliflower and oven potatoes, which you can find a recipe for here.



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