It’s time for the Midsummer again, perhaps the most festive weekend of the Finnish summer. Maybe it’s because of the long and dark winter or the lovely summer nights, when the sun doesn’t set at all… I don’t know, but the Midsummer is occasion for grand celebration in Finland. The typical Finnish Midsummer consists of sauna (preferably by a lake), plenty of beer and food from the grill.
I’m going to spend the Midsummer with my family and my best friend and here’s what I made for the Midsummer Eve dinner.
1,5 kg pork shoulder / boston butt
8 dl water
1 can (400 g) coconut milk
1 dl powdered coconut milk
1 dl Ketjap Manis – soy sauce
1 dl coconut sugar
2 tbs fish sauce
2 tbs Worcester sauce
50 g fresh ginger
4 cloves of garlic
0,5 dl broth
2 tbs Ketjap Manis -soy sauce
2 tbs coconut sugar
1 tsp Poppamies Caribbean Lime – hot sauce
1. Open the canned coconut milk and pour it into a bowl. Add the powdered coconut milk and whisk until mixed together and the consistency is even.
2. Take a large pot and add the coconut milk mixture, water, ketjap manis, coconut sugar, fish sauce and worcester sauce.
3. Peel and chop the ginger and garlic cloves. Add them into the pot and bring the mixture to boil.
4. Add the pork meat into the pot and reduce the heat. Let the meat simmer for 3 hours.
5. When the meat has simmered for 2,5 hours, it’s time to start the grill. I myself prefer charcoal grill, simply because the food tastes better than grilled on gas.
6. When the pork has cooked for 3 hours, take it out of the pot and wrap it in tin foil for 10-15 minutes.
7. Time to make the barbecue glaze. Take 0,5 dl of the broth that the pork was cooked in and pour it into small pot. Add ketjap manis, coconut sugar and hot sauce of your choice. Bring the mixture to boil and cook it for couple of minutes so that the sugar dissolves and ingredients blend.
8.Unwrap the meat and put it on the grill. Cook the meat on the grill until it has nice brown crust. Glaze the meat constantly while cooking.
9. When the meat is done, slice it thinly and pull the meat with a fork into shreds. Serve with grilled corncobs and new season potatoes.