Buns with Pinnekjøtt

Pull the meat off the bones and tear it into decent-sized pieces.

Bring the sugar and apple cider vinegar to a boil for the pepper glaze. Chop the chili, ginger, and garlic and add them to the liquid. Let it steep for 4–5 minutes, then take the pot off the heat and let it cool.

Blend everything into a smooth sauce using a hand blender or food processor. Stir in the sweet soy sauce. Finely chop half the coriander and mix it into the sauce.

Toast the whole peppercorns in a dry pan until they start to smell fragrant. Crush them roughly in a mortar, then stir them into the sauce along with the pinnekjøtt.

Mix all the dressing ingredients together and let it sit so the flavours can develop.

Stir together the rice vinegar, sugar, water, and salt. Peel the carrots and slice them thin, along with the celery and cucumber. Pour the pickling liquid over and mix well. Let the vegetables sit for at least 10 minutes.

Toast the brioche buns. Spread the dressing on the bottom half. Top with leaf lettuce, pickled vegetables, and the pinnekjøtt.