>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSICLAYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM NES IN EASTERN NORWAY.

I'M ANDREAS VIESTAD.

THE FLATLANDS HERE, JUST OUTSIDE OF OSLO, IS THE PLACE WHERE THE RIVERS GLOMMA AND VORMA RUN TOGETHER.

AND WHEN THEY ARRIVE HERE, THEY BECOME INCREDIBLY LAZY.

SO LAZY, IN FACT, THAT THEY FORM NORTHERN EUROPE'S BIGGEST INLAND DELTA, A PLACE WITH AN AMAZING BIODIVERSITY.

BUT THE RIVERS ALSO BRING OTHER GIFTS.

THROUGHOUT THE YEARS, THEY HAVE DEPOSITED AN ENORMOUS AMOUNT OF FERTILE SOIL ON THE RIVERBANKS, MAKING THIS ONE OF NORWAY'S BEST AGRICULTURAL AREAS.

I'LL START OFF BY MAKING A TRADITIONAL DISH WITH A FEW TWISTS OF MY OWN.

PIG KNUCKLE WITH PEAS AND A SUPER QUICK BREAD.

THE MAIN THING HERE APART FROM PIG RAISING IS GRAINS.

THAT'S THE STUFF THAT WHITE BREAD AND PASTA IS MADE OF.

I'LL USE SPELT AND BARLEY IN A LIGHT AND FLAVORFUL DISH WITH WHEATGRASS AND ONE OF MY FAVORITE INLAND FISHES, THE ZANDER.

THEN I'LL MAKE A MALTED MILKSHAKE THAT I WISH SOMEONE COULD HAVE MADE ME WHEN I WAS A KID.

AND FOR MAIN COURSE, I'LL MAKE THE MOST JUICY, MALTY, FLAVORFUL PIECE OF PORK I CAN, WITH THE MOST ABSURD CRACKLING.

IT'S LIGHT AND IT'S AIRY.

MAGIC HAPPENS.

THE MAIN POINT OF AGRICULTURE IS TO PRODUCE FOOD THAT WE ARE SUPPOSED TO EAT.

WELL, IT'S NOT JUST THE MAIN POINT, THAT'S THE ENTIRE POINT.

BUT IT'S NOT ALWAYS THE CASE, BECAUSE CONSUMERS HAVE BECOME SO PICKY THAT THEY HAVE THIS EXPECTATION THAT ALL FOOD IS SUPPOSED TO BE FINE FOOD, THAT ANIMALS ARE SUPPOSED TO PRODUCE STEAKS AND FILLETS AND NOTHING ELSE.

AND THEREFORE, WE HAVE A TENDENCY NOT TO USE THE "LESSER" CUTS OF MEAT.

WELL, I THINK THAT WE'RE ACTUALLY MISSING OUT ON SOMETHING.

CASE IN POINT, PIG KNUCKLE.

IT'S NOT VERY NICE TO LOOK AT, IT'S DIRT CHEAP AND IT IS INCREDIBLY FLAVORFUL.

I'LL START OFF WITH ONE ONION, CHOPPED, THAT I'M GOING TO SAUTé IN A LITTLE BIT OF BUTTER.

NOT TOO HIGH HEAT, I JUST WANT TO SOFTEN THE ONION AND GET OUT THE SWEETNESS.

AND I'M ALSO ADDING ONE, TWO, THREE BAY LEAVES.

AND THEN I'M JUST GOING TO START THE BROWNING PROCESSES ON THE PIG KNUCKLE.

AND I'M NOT GOING TO SEAR IT IN THE POT, I'M GOING TO USE A TORCH LIGHT LIKE THIS.

AND THAT WILL CONTINUE AS IT COOKS.

IT DOES NOT HAVE TO BE THAT MUCH, JUST A HINT OF BROWN, AND MAKE SURE NOT TO BURN IT TOO MUCH.

THEN I ADD IT TO THE POT AS WELL.

AND I'M ADDING TWO BOTTLES OF BEER.

IT REALLY CREATES A BIG, GENEROUS FLAVOR.

ADD THE LID, TURN DOWN THE HEAT A LITTLE BIT AND LET IT SIMMER FOR ABOUT 2.5 HOURS.

THAT'S HOW LONG IT TAKES.

THE TRADITIONAL THING IS TO SERVE PIG KNUCKLE WITH MASHED PEAS.

AND THEY'RE MADE WITH DRIED PEAS.

YOU'VE GOT TO SOAK THE PEAS IN WATER OVERNIGHT, AND THEN YOU'VE GOT TO BOIL THEM FOR ABOUT 40 MINUTES.

AND AFTER THAT, THE RESULT IS LIKE THIS.

THE PEAS, ARE, OH!

INCREDIBLY HOT.

SO I JUST POUR OUT THE WATER.

AND I WANT THERE TO BE A HINT OF SWEETNESS AS WELL IN THE MASHED PEAS, SO I'M ADDING SOME FRESH HERBS.

THIS IS LEMON BALM.

AND LAST, A KIND OF MODERN CONCESSION, I WOULD SAY, I'M ADDING SOME FRESH PEAS AS WELL.

THESE ARE FRESH PEAS THAT I'VE BOILED JUST FOR THREE TO FOUR MINUTES AND THEN I'VE PEELED THEM.

IN ADDITION TO THE MASHED PEAS, I'M GOING TO SERVE THE PIG KNUCKLE WITH A VERY SIMPLE HOMEMADE BREAD.

IN FACT, IT'S SO SIMPLE THAT YOU DON'T EVEN NEED AN OVEN.

I'LL SHOW YOU.

THE STARTING POINT IS THIS, 500 GRAMS, A LITTLE MORE THAN ONE POUND OF NORMAL ALL-PURPOSE FLOUR, TO WHICH I'M ADDING A LITTLE BIT OF DRY YEAST, ABOUT A TEASPOON, AND A LITTLE BIT OF SALT.

JUST MIXING THIS IN.

2.5 DECILITERS OF WATER, AND THEN A PECULIAR NORWEGIAN PRODUCT.

CAN YOU SEE HOW THE CARTON IS KIND OF, LOOKS LIKE IT'S ABOUT TO BURST?

WELL, IT'S NOT FAR OFF.

THIS IS SOURED MILK.

IT'S ACTUALLY MORE OR LESS A LIVING CREATURE.

ABOUT ONE DECILITER, THAT'S A LITTLE LESS THAN HALF A CUP, OF THE SOURED MILK.

THE SOURED MILK WILL GIVE THIS OTHERWISE QUITE PLAIN BREAD REAL CHARACTER AND A LITTLE BIT OF ACIDITY.

IF YOU CAN'T FIND THIS SOURED MILK, YOU CAN ALSO USE JUST PLAIN YOGURT.

AND WHEN ALL THE FLOUR HAS BEEN INCORPORATED INTO THE DOUGH, THEN YOU CAN JUST LEAVE IT FOR A COUPLE OF HOURS.

THIS ONE, I'VE ACTUALLY LEFT A LITTLE TOO LONG, SO YOU...

BUT YOU CAN REALLY SEE THAT IT IS LIVING AND IT'S ALMOST STARTING TO COLLAPSE.

WHEN YOU'VE GOT A VERY WET DOUGH LIKE THIS, IT'S ALMOST LIKE A COMBINATION OF A NORMAL BREAD DOUGH AND A VERY THICK PANCAKE BATTER.

AND YOU CAN JUST SPREAD IT OUT IN A VERY HOT FRYING PAN.

AND WHILE NORMAL BREAD BAKING TAKES A LOT OF TIME, THIS FLATBREAD IS DONE IN A MATTER OF MINUTES.

FIVE TO SEVEN MINUTES.

AND BY NOW, THE PIG KNUCKLE IS DONE.

YOU CAN SEE THAT IT HAS SHRUNK QUITE A BIT.

AND THE BEER IS REDUCED QUITE SIGNIFICANTLY.

AND IT'S THICKER AND IT'S, MMM, IT'S REALLY CONCENTRATED.

AND THIS IS IT, SERVED WITH A FRESH BREAD TO SOP UP THE JUICES.

MMM.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... GLOMMA IS NORWAY'S LONGEST RIVER.

IT RUNS THROUGH MUCH OF THE EASTERN PART OF THE COUNTRY.

BUT WHEN IT COMES HERE TO FETSUND, IT STOPS.

AND IT DOESN'T QUITE BECOME A LAKE.

IT BECOMES MORE OF AN INLAND DELTA, NORTHERN EUROPE'S BIGGEST INLAND DELTA, A PLACE WITH AN INCREDIBLE BIODIVERSITY.

LOTS OF DIFFERENT BIRDS AND A LOT OF FRESH WATER FISH.

NORWAY IS A FISHING NATION, BUT WE TEND TO IDENTIFY OURSELVES WITH THE FISH FROM THE OCEAN.

BUT HERE YOU CAN @IND FISH LIKE COMMON ROACH, IDE, EUROPEAN BREAM, COMMON BREAM, NORTHERN PIKE, SILVER BREAM, COMMON BLEAK, ROUGH, COMMON DACE, GRAYLING, COMMON WHITE FISH, BURBOT, SMELT AND MY FAVORITE, ZANDER OR PIKE PERCH.

IT IS SAID THAT WESTERN CIVILIZATION WAS TO A LARGE EXTENT FOUNDED ON CEREALS.

THE FACT THAT WE COULD GROW GRAINS, DRY THEM AND STORE THEM, MEANT THAT WE COULD TRAVEL LONG DISTANCES.

WE COULD LIVE MUCH FARTHER NORTH THAN IT WOULD OTHERWISE BE POSSIBLE, AND ALSO THAT WE COULD BUILD CITIES AND HAVE FOOD BROUGHT IN FROM AGRICULTURAL AREAS.

AND VERY OFTEN WHEN WE THINK OF CEREALS, WE JUST THINK OF THE STUFF THAT BREAD IS MADE FROM.

BUT CEREAL IS REALLY MUCH MORE.

THIS IS OATS.

THEY ARE USED FOR ANIMAL FOOD AND FOR BREAKFAST CEREALS.

AND THEN WE'VE GOT BARLEY.

TRADITIONALLY, BARLEY HAS BEEN THE MOST IMPORTANT CEREAL IN NORWAY.

IT GROWS QUITE WILLINGLY FAR NORTH, AND IT IS REALLY NUTRITIOUS.

AND THEN, OF COURSE, THE KING OF CEREALS IS WHEAT.

THAT'S THE STUFF THAT WHITE BREAD AND PASTA IS MADE OF.

THIS IS SPELT, A MEMBER OF THE SAME FAMILY AS WHEAT.

IT DOESN'T PRODUCE QUITE AS MUCH AS WHEAT, BUT IT IS REALLY NUTRITIOUS AND PEOPLE ARE FINDING BACK TO IT THESE DAYS.

WHEN THE GRAINS HAVE BEEN POLISHED LIKE THIS, IT'S REALLY QUITE DIFFICULT TO TELL THEM APART.

THIS HERE IS SPELT AND THIS HERE IS BARLEY.

AND WHEN YOU SOAK THEM OVERNIGHT AND THEN JUST BOIL THEM FOR ABOUT 20 MINUTES, THEY BECOME LIKE THIS.

SPELT HAS QUITE MILD FLAVOR, BUT BARLEY IS A LITTLE BIT DARKER AND A LITTLE BIT COARSER, AND WITH A LITTLE MORE FLAVOR.

AND BY MIXING THE SPELT AND THE BARLEY TOGETHER, YOU CAN HARDLY TELL THE DIFFERENCE JUST LOOKING AT IT, BUT YOU'LL NOTICE WHEN YOU'RE EATING.

YOU'LL NOTICE THAT EACH MOUTHFUL TASTES A LITTLE DIFFERENT, AND THAT MAKES IT A MUCH MORE INTERESTING EATING EXPERIENCE.

THIS IS WHEATGRASS.

IT'S SAID THAT DRINKING TWO TABLESPOONS OF WHEATGRASS JUICE HAS THE SAME NUTRITIONAL VALUE AS EATING ONE KILO, OR MORE THAN TWO POUNDS, OF OTHER VEGETABLES.

AND IN ADDITION TO THE WHEATGRASS JUICE, SOME PARSLEY.

THIS HERE IS HEALTHY AND FRESH-TASTING, BUT IT LACKS A LITTLE SOMETHING, A LITTLE ZING.

IT NEEDS A DRESSING, AND I'M GOING TO MAKE THAT AFTERWARDS, AFTER I'VE FRIED THE FISH.

HERE I'VE GOT A WONDERFUL FILLET OF ZANDER OR PIKE PERCH.

I'LL JUST FRY THE FILLETS SKIN SIDE DOWN IN BUTTER AT RELATIVELY HIGH HEAT, AND I'LL SEASON WITH SALT AND A LITTLE BIT OF PEPPER.

AND THEN JUST PLACING ONE SAGE LEAF ON EACH FILLET.

AND MOST OF THE COOKING HAPPENS SKIN SIDE DOWN, BUT THEN TOWARDS THE END, I'LL FLIP IT AROUND.

THE SAGE LEAF WILL PROTECT THE FLESH A LITTLE BIT.

IT WILL ALSO GIVE AWAY A LOT OF FLAVOR, AND IT SMELLS REALLY AMAZING NOW.

AND INSTEAD OF MAKING A TRADITIONAL DRESSING, I'M GOING TO DEGLAZE THE PAN.

FIRST I'M ADDING A SPOONFUL OF CHOPPED ONION, AND THEN VERY SOON AFTER, I'M ADDING SOME VINEGAR.

THIS IS REALLY NICE, A VERY MILD AND AROMATIC BEER VINEGAR MADE FROM A LOCAL BREWERY HERE IN NORWAY.

AFTER JUST 45 SECONDS OR SO, IT'S LIKE THIS.

IT'S...MMM.

IT'S GOT ZING, IT'S GOT FLAVOR.

THERE'S BIG, BIG MALTY FLAVORS, AND THEN THE ROUNDNESS FROM THE BUTTER AND THE SWEETNESS FROM THE ONION.

NOW, THAT'S A REALLY GOOD DRESSING.

AND HERE IT IS.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE...

IT WAS ALSO POSSIBLE TO TRANSPORT ALL KINDS OF GOODS ON THE RIVERS, LIKE LUMBER.

IN GLOMMA, LOGGING WAS IMPORTANT FROM THE 14th CENTURY UP UNTIL 1985.

THE RIVER WAS FILLED WITH TIMBER, AND HARDY MEN WORKED LONG DAYS AS LOG DRIVERS.

THE LOGS WERE THEN BUNDLED TOGETHER INTO FLEETS LIKE THIS, AND THEN PULLED ALL OVER THE INLAND DELTA AREA UNTIL THEY REACHED THE POINT WHERE THE RIVER STARTED MOVING AGAIN, AT WHICH POINT THE LOGS WERE RELEASED FOR THE LAST JOURNEY DOWN TO THE OCEAN WHERE THE CELLULOSE FACTORIES AND THE MERCHANT FLEET WAS AWAITING THEM.

PEOPLE SOMETIMES ASK ME, "WHAT'S YOUR FAVORITE DISH?"

AND I NEVER KNOW WHAT TO ANSWER.

I THINK THERE ARE SO MANY GREAT DISHES THAT I HAVE GREAT DIFFICULTY IN JUST PINNING DOWN ONE.

BUT IF YOU'D ASKED ME 30 YEARS AGO WHEN I WAS NINE YEARS OLD, I WOULDN'T HAVE HESITATED A SECOND, I WOULD HAVE ANSWERED MILKSHAKE.

IT WAS ALL ABOUT IT BEING AS THICK AND CREAMY AND PACKED WITH ICE CREAM AS POSSIBLE.

THE MILKSHAKE THAT I'M GOING TO MAKE NOW IS GOING TO TAKE ME IN THE OPPOSITE DIRECTION.

IT DOESN'T CONTAIN ANY ICE CREAM AT ALL.

IT'S MADE MAINLY WITH QUARK.

QUARK IS QUITE LEAN, HARDLY ANY FAT, BUT IT HAS A REALLY NICE, CREAMY TEXTURE.

AND FLAVORED WITH MALT EXTRACT AND REAL VANILLA.

AND WHEN YOU'RE MAKING A MILKSHAKE WITH NO ICE CREAM, IT'S REALLY IMPORTANT THAT ALL THE INGREDIENTS ARE VERY, VERY COLD.

THAT'S WHY I HID THE QUARK IN CRUSHED ICE.

THAT'S WHY I HAVE CRUSHED ICE IN ALL THE GLASSES, AND ALSO IN THE BLENDER, SO THAT THE GLASS HERE BECOMES VERY, VERY COLD BEFORE I START MAKING THE MILKSHAKE.

I JUST START OFF BY POURING OUT THE ICE AND STARTING WITH 900 GRAMS, TWO POUNDS OF QUARK.

AND MALT EXTRACT IS ONE OF THOSE REALLY OLD-FASHIONED THINGS.

IT TASTES INCREDIBLY SWEET, AND WITH A BIG GENEROUS FLAVOR THAT REMINDS YOU A LITTLE BIT OF BEER, BUT IT DOESN'T CONTAIN ANY ALCOHOL.

THE MALT ERACT IS THE ONLY THING I'M USING TO SWEETEN THE MILKSHAKE, BUT I'M GOING TO USE ONE MORE THING TO ACCENTUATE THAT SWEETNESS, VANILLA.

VANILLA IS INTERESTING BECAUSE IT ISN'T SWEET IN ITSELF, IT CONTAINS NO SUGAR, BUT IT HAS ALL THESE SWEET AROMAS THAT MAKES YOU SENSE THAT IT IS SWEETER.

AND THERE ARE DIFFERENT AROMA COMPOUNDS.

THE MOST IMPORTANT ONE IS ONE CALLED VANILLIN.

AND IN THE WOOD THAT WAS FLOATED DOWNSTREAM THAT REACHED THE CELLULOSE FACTORIES, THEY WOULD EXTRACT A TINY AMOUNT OF VANILLIN TO MAKE ARTIFICIAL VANILLA, WHICH OF COURSE HAS JUST THE SORT OF FLAT SWEETNESS OF VANILLA, BUT WITHOUT THE COMPLEXITY AND THE DIFFERENT AROMAS.

AND THIS HERE IS JUST AN INCREDIBLY FAT VANILLA POD, SO I'M ONLY USING THE SEEDS FROM ABOUT A QUARTER OF THE VANILLA POD OR VANILLA BEAN.

A LITTLE CRUSHED ICE.

MMM.

A LITTLE BIT SWEETER.

OKAY.

COME, KIDS!

[ TRAIN WHISTLES ] FROM THE 19th CENTURY, THE RIVERS FACED COMPETITION FROM A NEW PIECE OF TECHNOLOGY, THE RAILROAD.

THE RAILROAD CAME HERE IN 1862, ESTABLISHING A NEW WAY TO TRANSPORT TIMBER, FOOD PRODUCE, AND GRAIN FROM THE AGRICULTURAL HEART OF THE LAND TO THE CAPITAL.

THE PIG HAS BEEN ONE OF OUR MOST IMPORTANT ANIMALS.

ORIGINALLY THE PIG WAS A WILD ANIMAL, A WILD BOAR, BUT THROUGHOUT THOUSANDS OF YEARS OF ANIMAL HUSBANDRY, HUMANS HAVE DEVELOPED AND BRED HUNDREDS OF DIFFERENT BREEDS OF PIGS.

AND THEY ALL HAVE DIFFERENT QUALITIES TO THEM.

HERE IN NORWAY, WE'VE GOT WHITE OR PINKISH LAND SWINE CALLED NORWEGIAN LAND SWINE.

AND THAT'S QUITE COMMON HERE.

IT'S TYPICALLY MIXED WITH A BRITISH BREED CALLED YORKSHIRE.

AND TOGETHER THEY'VE GOT REALLY SUPER QUALITIES AS MOTHERS.

AND THEN IT'S TYPICAL TO BRING IN A BREED CALLED DUROC ON THE FATHER'S SIDE THAT HAS A LOT OF INTRAMUSCULAR FAT.

IT HAS THE FAT BASICALLY INSIDE THE MUSCLE, AND THAT IT IS INCREDIBLY FLAVORFUL.

SO WHEN THEY MIX THEM YOU GET THIS PIG CALLED THE NOBLE PIG OR EDELGRIS.

AND YOU CAN ACTUALLY SEE TRACES OF THE DUROC IN THEM, AND THE ONLY THING I HAVE AGAINST THEM IS THAT THEY DON'T LEAVE YOU ALONE.

IN NORWAY, WE HAVE A SAYING THAT EVERYTHING ON THE PIG IS GOOD, AND THAT IS ABSOLUTELY TRUE.

IT IS A MAGNIFICENT ANIMAL.

IF I HAVE TO MENTION ONE FAVORITE CUT, IT MUST BE THE PORK BELLY.

IT HAS MEAT THAT IS FLAVORFUL AND JUICY.

IT HAS REALLY, REALLY NICE FAT STRUCTURE.

AND IF YOU COOK IT RIGHT, IT HAS THE CRACKLING.

WELL, THE DISH THAT I'M GOING TO MAKE NOW WILL TRY TO MAXIMIZE ALL THESE QUALITIES.

I'M GOING TO COOK THE MEAT IN SUCH A WAY THAT IT WILL BE INCREDIBLY FLAVORFUL, PACKED WITH FLAVORS REALLY, AND WITH THE MOST MAGNIFICENT CRACKLING.

WELL, IN ORDER TO DO THAT, YOU ACTUALLY HAVE TO COOK THE MEAT AND THE SKIN SEPARATELY.

I'LL SALT IT GENEROUSLY, AND I'M GOING TO FLAVOR THE MEAT WITH MALT AND DRIED PORCINI.

MALT IS INTERESTING BECAUSE IT IS BASICALLY BARLEY, IT CAN ALSO BE WHEAT, THAT HAS STARTED TO GERMINATE.

YOU JUST LEAVE IT IN WATER, AND AFTER A DAY OR TWO, THERE WILL BE A LITTLE SHOOT LIKE THIS.

WELL, THEN THE PROCESS IS JUST HALTED QUITE ABRUPTLY.

THE SEED IS TAKEN AND DRIED IN THE OVEN.

AND WHAT YOU GET THEN IS THIS.

THIS IS MALTED BARLEY.

IT IS INCREDIBLY SWEET.

IT TASTES MORE OF BEER THAN IT DOES OF BREAD.

I'M JUST GOING TO USE A SMALL HANDFUL OF MALTED BARLEY AND DRIED PORCINI.

YOU KNOW, THE TASTE OF FRESH PORCINI, IT'S MILD, IT'S EPHEMERAL, IT'S DELICIOUS.

WHEN YOU DRY IT, IT IS EQUALLY DELICIOUS, BUT WITH A COMPLETELY DIFFERENT FLAVOR.

IT TASTES...IT HAS THIS DEEP ALMOST MEATY FLAVOR, WHICH I THINK IS REALLY NICE TO USE AS A SEASONING.

AND WHEN IT'S SORT OF POWDERY LIKE THIS, THEN YOU JUST SEASON THE MEAT WITH IT.

RUB IT IN, INTO ALL THE NOOKS AND CREVICES YOU CAN GET AT.

NORMALLY I WOULD ADD SOME CHOPPED ONION TO THE DISH TO GET SOME OF THAT SORT OF RICHNESS THAT YOU GET FROM ONION, BUT SOMETIMES, IF YOU'VE GOT QUITE YOUNG GARLIC, YOU CAN USE THAT INSTEAD OF ONION.

AND YOU KNOW THE PUNGENCY IN GARLIC?

THAT COMPLETELY DISAPPEARS IF YOU COOK IT GENTLY.

IT JUST BECOMES SWEET AND KIND AND TENDER.

ALTOGETHER, I USED A FULL HEAD OF GARLIC AND I JUST SPREAD IT AROUND THIS OVENPROOF DISH.

I'M GOING TO ADD MORE MALTY FLAVORS.

SOME EXTRA SWEETNESS FROM THE MALT EXTRACT.

AND THE MALT EXTRACT IS GOING TO BEHAVE QUITE DIFFERENTLY NOW WHEN IT'S COOKED IN THE OVEN.

FIRST, AT RELATIVELY HIGH TEMPERATURE, IT STARTS TO CARAMELIZE AND NEW FLAVORS DEVELOP.

AND THEN A BITE OF VINEGAR FROM THIS BEER VINEGAR.

BASICALLY A MALT VINEGAR.

I'M GOING TO COOK THIS IN THE OVEN.

I'M PLACING IT IN A VERY HOT OVEN, 400 FAHRENHEIT, 200 CENTIGRADE.

BUT IMMEDIATELY I REDUCE THE TEMPERATURE TO 100 CELSIUS, THAT'S AROUND 210 FAHRENHEIT, SO THAT IT WILL COOK NOW IN AN OVEN THAT BECOMES COOLER AND COOLER, BUT YOU GET ALL THE CARAMELIZATION STARTED.

AND I'M GOING TO COOK IT FOR A VERY LONG TIME.

AND BY A VERY LONG TIME, I MEAN 10 TO 12 HOURS, WHICH IS STILL NOT AS LONG AS IT TAKES TO MAKE THE PERFECT CRACKLING.

CRACKLING IS MADE FROM THE SKIN OF THE PIG.

AND TO GET THAT PERFECT CRACKLING, INCREDIBLY LIGHT AND AIRY, IT'S GOT TO GO THROUGH VARIOUS PROCESSES.

FIRST, YOU'VE GOT TO COOK THE SKIN.

YOU'VE GOT TO BOIL THE SKIN FOR SIX HOURS.

AND YOU'VE GOT TO MAKE SURE THAT THE BOILING IS NOT RIGOROUS, OTHERWISE THE SKIN WILL JUST TEAR.

AND THEN AFTERWARDS, YOU'VE GOT TO REFRIGERATE THE SKIN AND THEN YOU'VE GOT TO SCRAPE OFF ALL THE FAT ON THE BACKSIDE SO THAT THERE'S JUST THE SKIN LEFT.

AND THEN YOU'VE GOT TO DRY IT IN THE OVEN AT MODERATE TEMPERATURES FOR THREE TO FOUR DAYS.

THE RESULT IS THIS.

ONCE YOU DEEP-FRY IT, AT HIGH TEMPERATURE, MAGIC HAPPENS.

AND AFTER ALL THAT WORK, THEN IN JUST A MATTER OF SECONDS, YOU GET THAT MOST AMAZING CRACKLING.

IT'S LIGHT AND IT'S AIRY.

AND THAT'S THE GREAT THING ABOUT PORK, IS THAT IT'S JUST SO GENEROUS.

AND WITH THE ADDITION OF THE MALT AND THE PORCINI, YOU'VE JUST GOT THIS BIG, GENEROUS, KIND FLAVORS.

AND I THINK THAT IT IS WONDERFUL, AND THE MEAT IS STILL REALLY JUICY AS WELL, EVEN THOUGH IT'S BAKED IN THE OVEN FOR A VERY, VERY LONG TIME.

I'M GOING TO SERVE THE MEAT WITH SOME BROCCOLI, WITH SOME WILD MUSHROOMS FROM THE FOREST HERE, AND WITH SOME BARLEY.

AS YOU CAN SEE, THE BARLEY IS A LITTLE BIT DARKER.

THAT'S BECAUSE I'VE TAKEN A LITTLE BIT OF THE STOCK THAT HAS ACCUMULATED IN THE PAN AND JUST ADDED IT HERE SO IT'S SLIGHTLY FLAVORED BY THE PORK AS WELL.

HERE IT IS, PORK BELLY WITH A LOT OF GENEROUS FLAVORS FROM THE LANDSCAPE AROUND US, PLUS THE MOST AMAZING CRACKLING.

OUT OF THIS WORLD.

REMEMBER THAT YOU CAN FIND ALL OF THE RECIPES AT OUR WEBSITE... >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]