Chef René Redzepi, whose restaurant, Noma, in Copenhagen is rated No 1 in the world, swears by porridge topped with pork and butter, and scattered with sea salt. If you’re more used to porridge with sugar or honey, that might sound a tad eccentric, but it’s actually very tasty.
Serves two
Set a saucepan on a medium heat and add 100g porridge oats and 500ml milk. Cook, adding more milk if you like, until the oats have softened and the porridge is creamy – this will take between five and 10 minutes. Meanwhile, prepare the pork: if you have leftover pork, simply chop into pieces and reheat in a little butter; if not, slice 150g pork loin into 3mm-thick strips and saute in butter until browned and cooked through. Divide the porridge between two bowls, add a knob of butter to each, top with the pork and sprinkle with a pinch of flaky sea salt.
