Classic Æbleflæsk

Classic Æbleflæsk © kvalifood.com

Classic æbleflæsk — fried pork belly with apples and onions, arranged side by side on a warm plate. Served with dark rye bread and mustard. Simple, solid everyday food.

Ingredients

  • 8–12 slices lightly salted pork belly (or bacon)
  • 2 onions
  • salt
  • 500–750 g apples

To serve

  • dark rye bread
  • mustard

Directions

Fry the pork

Fry the pork until crisp in a pan or in the oven. Remove from the pan, place on kitchen paper and keep warm.

Fry the onions and apples

Peel the onions and slice them thinly. Brown them in a little of the pork fat. Remove from the pan and sprinkle with a pinch of salt.

Cut the apples into thin wedges (only peel if the skin is very thick) and remove the cores. Fry the apples in a little of the fat over moderate heat — they should be golden, but not cooked to a mush.

Serving

Arrange the pork in the centre of a warm serving plate. Place the apples on one side and the onions on the other. Serve with dark rye bread and mustard.

Notes

  • Fry a few sprigs of thyme with the apples for extra flavour.
  • Fried leek rings with a little curry can be used instead of onions.
  • If the apples are very tart, a dusting of icing sugar will take the edge off the acidity.
  • Use tart apples that hold their shape — sweet apples turn to mush too quickly.