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Editor's Note: Sylte, or Norwegian Pork Roll, is a popular part of Christmas breakfast in Norway and is eaten in thin slices on bread. Making it is a fairly messy business, and it is, therefore, quite common for people to buy it in the shops, and few people still make it. However, Ruth has provided us with her mother's recipe for the true enthusiast:
I could not find an English version anywhere so I can try to translate the one I have. I have never made it my self. My mother did, and I can remember it made a lot of mess.
Simmer the pork in salted water for 1 1/2 hours. take it out of the water and let it rest for 30 min. Cut off the rind in one piece. Cut the meat and fat into 1 cm thick slices. Mix the meat, fat and spices and gelatin powder. Use a tray, ca 20 cm in diameter and put a damp kitchentowel in it. Put the rind in first and then the meat and fat slices. Make a roll (use the towel) and fasten a cotton tread around it so it makes a nice roll. Put it back into the water and let it simmer for 20 - 30 min. Take it out and put it under pressure (a piece of plank and a coupple of bricks would do.) until it is cold. Decorate it with whole cloves.
I hope this is what you were looking for! I think I shall try to make one myself. I don't live in Norway now and I have missed the "Julesylte" sorely.
Good luck!