For His Master's Veneration: Gaekkebrev Pork

Denmark has a unique tradition on Valentine's Day of sending gaekkebrev (GAY-ga-brev). White spring flowers, known as snowdrops, are traditionally included with the notes. These letters are generally poems or rhymes, written on paper and then carefully decorated by cutting designs in them with scissors. These are never signed, but rather a series of dots, one for each letter of the name, are put on the end. The recipients are to guess who sent them. If the recipient guesses the identity of the note-giver, they receive an egg, on Easter Sunday. If not, one egg is owed to the sender (whose identity is then made clear.) This tradition dates back from the 18th century while our tradition of Valentine's day was not widespread in Denmark until the 1990's! While this wonderful meal is no joke, it is very much in the manor of the Danish, by way of the Russians, and Americans.

Pork Confit poaches in lard and is then crisps before serving Stroganoff style on egg noodles.

Ingredients:

3½ pounds pork steak or boned pork shoulder

2 to 4 tablespoons coarse kosher salt

½ tsp pepper

Large pinch of dried thyme,

4 to 6 cups lard

Egg noodles

1 can of cream of bacon soup

½ cup chopped onion

4 oz cream cheese

½ cup of sliced mushroom are optional

½ cup water

Directions: A day in advance, cut the meat into portions, each weighing about ½ pound. Trim away any fat or bone. Roll the pork pieces in salt combined with the thyme and pepper. Place in a large bowl, cover with plastic wrap, and refrigerate overnight.

Remove the marinated pork pieces from the bowl; wipe with damp paper towels to remove any salt and juices leftover. Bring to room temperature.

Preheat oven to 200 degrees. Melt lard in a large dutch oven; the exact amount of fat will vary depending on the size and shape of the pot. Melt the lard over low heat; slip in the pieces of pork. Add the small amount of water. This will keep the lard from getting too hot and burning the meat.

The fat should cover the meat. However, if meat is almost completely covered, enough will render out in cooking to submerge it. Do not over crowd.

If you try to cook too much for the pot, it will splatter all over your oven.

Place in oven uncovered for about 4 hours until pork is fall apart tender.

Remove from oven. For better texture, let the pork cool in the fat for 1 hour!

Pre heat the oven to 425 degrees.

While you let the pork cool from oven: Cook the egg noodles according to package and drain.

Chop the onion and saute in a large skillet until turning transparent.

Add the can of Bacon soup and cream cheese, stir until blended. Stir occasionally until well heated.

On a sprayed baking tray, pull apart the pieces of meat with two forks, add a tbs of fat just to help the meat turn crispy. Slide in oven for 30 mins, no need to stir.

Remove the crunchy pieces to a wire rack or brown paper bag to drain. Then stir into the soup mixture and serve over the noodles with a side of a green vegetable.