Recipe Pork burger with rhubarb relish

Excerpt from the book Rhubarb By Søren Staun Petersen

INGRÉDIENTSBUNS

MEAT

RHUBARB RELISH

PRÉPARATIONBUNS

Warm the milk up to 950F and dissolve the yeast and sugar in it.
Sift the flour into the milk, half at a time, and stir well between each half.
Add the eggs one at a time while kneading the dough.
Add the salt and butter and continue kneading. If necessary, add more flour until the dough releases from the edges of the bowl.
Knead the dough for 10 minutes and let it rise for about I hour in a covered bowl until it has doubled in size.
Shape into 8 buns, lay them out on a baking Sheet, and leave to rise for about 40 minutes. Preheat the oven to 350°F.
Brush the buns with a beaten egg or milk and bake for about 15 minutes.

MEAT

Mix all seasoning ingredients together and rub into the meat
thoroughly. Wrap the meat and refrigerate for at least 2 hours,
prefcrably overnight.
Slow roast the pork collar at 2000F. The time depends on the size and thickness; check the packaging if necessary. Alternatively, use a roast thermometer: when the core temperature reaches 158-167°F,
it is ready.

RHUBARB RELISH

I tsp Yellow mustard seeds
Salt and pepper, to taste
Cut the rhubarb into long, thin strips.
Cut the onion into fine, thin slices and mix with the rhubarb.
Warm the vinegars, sugar, mustard seeds, salt, and pepper on the stove.
When the sugar is dissolved, add the onion and rhubarb. Simmer for 10—15 minutes until the rhubarb is completely tender.
Let the relish a little before putting it into a hot glass jar.

Storage

Store in a dark, cool cupboard, and refrigerate after opening. The shelf life is approximately 3 months before opening and I week after opening
The glass can be rinsed first in sodium benzoate, if you