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Kogt hamburgerryg med flødestuvet spinat - Opskrift på kogt hamburgerryg
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Boiled Danish Smoked Pork Loin (Hamburgerryg) with Creamed Spinach

A recipe for classic boiled Danish smoked pork loin (hamburgerryg), served with new potatoes, vegetables and creamed spinach.
Course Main course
Cuisine Danish
Total Time 1 hour 30 minutes
Servings 4 servings

Ingredients

Boiled smoked pork loin

  • 1 Danish smoked pork loin (hamburgerryg), about 1 kg
  • 2 bay leaves
  • 15 peppercorns
  • Mixed vegetables for the cooking liquid, optional

Creamed spinach

  • 700 g fresh spinach - or 400 g frozen
  • 2 small shallots, finely chopped
  • 1 clove garlic, grated or crushed
  • 400 ml whipping cream (38% fat)
  • 30 g butter
  • Freshly grated nutmeg
  • Salt and pepper
  • A little cornflour mixed with a little water, optional

Accompaniments

  • 800 g potatoes
  • 4 carrots
  • 6 stems Tenderstem broccoli

Instructions

Boiled smoked pork loin

  • Remove the netting from the pork loin and place it in a large pan.
  • Pour over enough water to only just cover it, then add the peppercorns, bay leaves and, if you like, a few mixed vegetables to give the meat a little extra flavour. I used some celery, carrot, onion and parsley - use whatever you have.
  • Bring the pork to the boil, turn the heat right down, put the lid on and let it simmer gently for about 35 minutes.
    *If you have a meat thermometer, you can check the temperature of the joint, - it should read about 60°C when you turn off the heat.
  • Once the pork has simmered, turn off the heat and leave it to rest in the water for about 30 minutes.
    *You can check the temperature with a meat thermometer - the core temperature should be about 75°C when it is served.
  • Slice the pork shortly before serving.

Accompaniments

  • Peel the carrots and trim the Tenderstem broccoli.
  • Scrub the potatoes clean. I prefer to leave the skins on, – and am happy to eat them with the skins too. You can also peel them after cooking, or before, – that is up to you.
  • Put the potatoes in a pan with plenty of well-salted cold water, adding peppercorns and lovage, parsley or similar if you like, and bring to the boil, – then let them cook over a medium heat for about 5 minutes with the lid on.
  • Turn off the heat, add the carrots, and leave the potatoes and carrots to finish cooking in the hot water, with the lid on, for about 15 minutes.
    Add the Tenderstem broccoli so it sits in the water for the last 5-8 minutes or so, – it should keep plenty of bite.
    Cooking the potatoes this way gives you lovely firm potatoes that do not fall apart. The time naturally depends on the size of the potatoes, – so test them with a skewer once they have stood for 10 minutes. If they are still very hard, simply turn the heat back on for a couple of minutes, – you quickly learn to judge the timing once you have done it a few times. If they only need a little more, just leave them in the water with the lid on.

Creamed spinach

  • Melt the butter in a large frying pan and sweat the shallots and garlic for a couple of minutes.
  • Add the spinach in a few batches and let it wilt - it goes quickly if you keep turning it.
    *If you are using frozen spinach, thaw it first and gently squeeze out the liquid.
  • Season the spinach with salt and pepper, and a grating of nutmeg if you like, then pour over the cream.
  • Let the sauce simmer for just under 10 minutes, - stirring regularly.
  • Season to taste with salt and pepper, and add a little cornflour mixed with water if you would like the sauce thicker.
    Serve straight away.