Pork, Rose hips & Chanterelles


Serves 4



  • Grilled pork neck
  • 1 kg pork neck
  • 2 cloves garlic
  • 1 bunch fresh thyme
  • 100 ml lager beer
  • Salt

How to do it

Slice the pork neck into thick slices. Peel and chop the garlic and thyme. Rub the meat with the spices, some salt and the beer. Let the meat marinate for 30 minutes before you place it on the BBQ.

Rose hips & Chanterelles:


  • Pickled chanterelles
  • 200 g chantarelles
  • 50 ml white wine vinegar
  • 50 ml sugar
  • 1 pinch of salt
  • 10 peeled rosehips

How to do it

Clean the chantarelles and place in a pot with the vinegar and sugar. Cook at medium heat until liquid is slightly sticky. Add salt and the rosehips at the end. Cool down before serving.



  • Smoked mayonnaise
  • 2 egg yolks
  • 1 tbsp. hot mustard
  • 1 tbsp. apple cider vinegar
  • 1 pinch salt
  • 400 ml sunflower seed oil

How to do it

Mix egg yolks, mustard, vinegar and salt. Put the mixture in a cold smoker and smoke for ten minutes. If you do not have a cold smoker you can instead smoke the oil in a hot smoker for five to ten minutes. Let the oil cool down before you make the mayo.
Use a handheld blender and mix the oil into the egg mixture a little at a time. If the mayonnaise gets too thick you can add a little cold water.

For serving

  • 1 head of roman lettuce
  • 2 red onions sliced thin

Use the lettuce to make a wrap and fill it with slices of the grilled pork, pickled chantarelles, smoked mayonnaise and sliced red onions.


This recipe was made as part of the North Denmark episode.