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Flaskkarre - Swedist Pork Loin

Flaskkarre - Swedist Pork Loin recipe, eat well on universal credit

Pork Loin was on offer yesterday so we thought we’d carry on with the Swedish theme.


1 Pork Loin
1 Tbsp of Garlic Butter ( Garlic Dairy free Margarine for us)
½ Tsp of Ground Ginger
200ml of Beef Stock
2 Sprigs of Thyme
2 Sprigs of Rosemary (Foraged in this case)
Salt & Pepper to season


(1) Smother the Pork in the Garlic Butter.
(2) Rub with the Ground Ginger and season with Salt & Pepper.
(3) Place the Pork in a baking tray and pour the Stock around it.
(4) Lay the Thyme and Rosemary over the top and cover with foil.
(5) Place in a pre-heated oven at 160c for 20 minutes or until the Pork is just cooked through.
(6) Remove from the tray and allow to rest before slicing.
(7) Use the Stock from the tray as the foundation for a sauce / gravy.

We served ours with Fried Kate & Chorizo and Hasselback Potatoes. It’s not often that Sue will freely say “That was really good”!


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Asian Style Belly Pork (With outstanding Crackling!), recipe, eat well on universal credit

We think this technique created the best Cracking from the lowest priced bit of Pork. If your Pork has ribs in, it’s wise to cut them out, you can always make spare ribs another day.


500g of boneless Belly Pork
Spirit Vinegar
Five Spice
Garlic Powder
Brown Sugar
Mixed Herbs


(1) Turn your Pork skin side down and with a sharp knife cut almost all the way to the Rind at about 2 ½ Cm spacing in both directions. You should have a series of cubes stuck to the Rind.
(2) Mix Salt, Cumin, Five Spice, Garlic Powder, Pepper, Brown Sugar and Mixed Herbs into a dry rub.
(3) Rub this over the meat and specifically into the cuts you have made in the meat.
(4) Turn the Pork over and pat the Rind dry.
(6) Place in an over proof dish Rind side up.
(7) Massage Spirit vinegar over the Rind.
(8) Place in your Oven or Air Fryer at 98c for 30 minutes.
(9) Remove and massage Oil and Salt all over the Rind.
(10) Cook for a further 45 minutes at 200c.

It’s unlikely we’ll be doing the scoring the Rind thing again, this worked and tasted so much better. Crispy Crackling with tender and well seasoned meat beneath.

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