Bun Cha – Grilled Pork Meatballs With Herbs and Rice Noodles

Back home after 3 weeks in Vietnam, with bags full of new food inspiration!  This dish is a staple of Hanoi’s Streetfood and i fell in love instantly. It’s simplistic, yet full of authentic asian flavor. Recipe

  • Ground Pork
  • Whole Eg
  • Shallot
  • Chopped Garlic
  • Chopped Chili
  • Fresh herbs: Coriander, Perilla, Mint
  • Leaf lettuce
  • Thin Rice Noodles
  • Scallions
  • Bean Sprouts
  • Fresh lime juice or Rice vinegar
  • Fish sauce
  • Sugar
  • Water

Steps coming soon…


My December Pork Chops

My December Pork Chops

Pork Chops in a mustard-cream sauce with all the vegetabels of the season..fennel, almonds, apples and jerusalem artichokes. Seasoned with parsley and tarragon


  • Svinemørbrads medaljoner
  • Bacon
  • Sennep
  • Løg
  • Fennikel (kan undlades)
  • Fløde
  • Æble eddike
  • Frisk estragon
  • Æbler i små tern (kan udlades)
  • Mandler (kan udlades)

Smør medaljonerne ind i rigeligt med sennep, og vikkel et stykke bacon rundt om hvert stykke.

Lav en bund af halve løgringe (der skal mange løg til) og fennikel. Og sæt medaljonerne ovenpå.

Giv det hele en god omgang salt og peber og sæt i oven på ca. 200 grader, i ca. 20 min.  (til kødet begynder at få farve.)

Tilføj en god sjat fløde, eddike og mere sennep (det stærke koger væk), skru lidt ned for varmen og giv det ca.20 min mere.

Smag til (fløden sluger en del sennep og salt) og husk eddiken for at holde det friskt.

Drys med estragon og evt. æbletern og mandler




Happy Birthday – Gyoza dumplings

Happy birthday Food By Munk!!

Well… time flies and the last year has been a blast! To celebrate here is a recipe for gyoza dumplings. I had my first taste of gyoza whilst visiting my sister in Japan, back in 2003. The most common filling is ground pork and cabbage, but i basically fill them with whatever i feel like on the day.


  • Gyoza wrappers
  • Ground Pork
  • Cabbage
  • Onion
  • Ginger
  • Garlic
  • Soy sauce
  • rice vinegar
  • Sugar
  • Sesame oil

Finely chop the cabbage, onion, ginger and garlic. Combine with the ground pork, soy, rice vinegar, sugar and sesame oil.

Place a spoonful of the mixture in the middel of a gyoza wrapper, put water on the edge and wrap around to create a half circle. fold the edge to create creases (search youtube if in doubt).

Heat a pan with a small amount of oil. Add the dumplings and fry until golden brown. Add a small amount of water and cover the pan with a lid to steam the dumplings for a couple of minutes.

Mix equal parts soy and rice vinegar with some sugar and a couple dops of sesam oil to create a nice dipping sauce.

Serve with a bean sprout salad (I will get a recipe up some other day..).




Pork roast stuffed with Sage and Cherry Peppers

Just the other day I had my whole family over for dinner (almost). I thought I’d serve them a new twist on a typical Danish pork roast. As summer is approaching fast, I opted for an Italian inspired roast, stuffed with Sage and hot cherry peppers. I served it with creamy polenta and a homemade stock based reduction sauce.


  • loin of pork
  • Mustard
  • Sage
  • Hot Cherry Peppers (marinated in vinegar)
  • Salt&Pepper
  • String

Start by scoring the skin of the pork (not including the skin) in ½ – 1 cm intervals. Create a cavity for the stuffing by cutting the meat lengthwise as depicted above. Bruch a thin layer of mustard into the cavity, season with salt & pepper. Lay down a layer of sage leaves and a row of the cherry peppers. Close the cavity and tie the roast together with a string.  Season the outside of the roast with salt & pepper. Place the roast, skin side up into the oven and roast until the core temperature is about 75 degrees C. Finish on grill to create the perfect crackling.