Norway > Recipes > Norwegian Cuisine > Nakkerull

What You'll Need

• 1 Boston butt of pork (appr 2 lb/1 kg)
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar

What to do

• Cut the meat from the bone making sure you get a smooth cut and a neat shape.
• Rub the salt/pepper/sugar mix into the meat and tie it up with cotton rope to a nice roll.
• Soak the roulade in light brine solution for 3 - 4 days.
• If desired, the meat can be smoke cured before it is cooked.
• Let the meat simmer in water for 1 to 1 1/2 hour until tender.
• Apply a light weight/pressure to the roulade until it has cooled off.

Pork roulade can also be prepared from the side piece of pork, mutton or beef. Add clean cuts of meat from the loin, picnic, jowl etc and cuts of fat to the side. Additional traditonal spices and condiments include ginger, nails of clove and chopped onion.