Ingredients with Measurements:
- 2 lbs. of ribberull
- 2 tbsp. of smoked paprika
- 1 tsp. of salt
- 1 tsp. of black pepper
- 2 tbsp. of olive oil
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together smoked paprika, salt, and black pepper.
3. Rub the mixture all over the ribberull.
4. Drizzle olive oil over the ribberull and rub it in.
5. Place the ribberull in a baking dish and cover it with aluminum foil.
6. Bake for 2 hours or until the ribberull is tender and cooked through.
7. Remove the foil and bake for an additional 10-15 minutes to brown the top.
8. Let the ribberull rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours and 15 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 2g
Protein: 34g
Substitutions for ingredients:
- Regular paprika can be used instead of smoked paprika.
- Canola oil can be used instead of olive oil.
Variations:
- Add garlic powder or onion powder to the spice rub for extra flavor.
- Use different cuts of pork, such as pork shoulder or pork loin.
Tips and tricks:
- Let the ribberull rest before slicing to allow the juices to redistribute.
- Serve with a side of roasted vegetables or mashed potatoes.
Storage instructions:
- Store leftover ribberull in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ribberull in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sliced ribberull on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the ribberull is not tender after 2 hours, continue baking until it is cooked through.
Food safety advice:
- Make sure the internal temperature of the ribberull reaches 145°F before serving.
Food history:
- Ribberull is a traditional Danish dish made from pork belly.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve with a side of roasted vegetables or mashed potatoes.
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