Smørrebrød with Apple Pork, Thyme and Brown Butter
Apple pork with thyme and brown butter © kvalifood.com
Æbleflæsk is an old Danish dish that traditionally belongs to Christmas and Easter, but it deserves a place on the table year-round. The dish is built on a simple idea: crispy pork combined with apples caramelised in pan fat and sugar, so they become soft and sweet. The contrast between the salty, crispy pork and the warm, caramelised apples gives a sweet-salty balance that is hard to beat. The brown butter adds a nutty depth, and the thyme lifts it all with a fresh, herby note.
Ingredients
Yields 4 servings
Apple pork
- 400 g pork shoulder (or bacon), sliced
- 3 apples (tart, e.g. Bramley or Granny Smith), peeled and cut into thick slices
- 3 tbsp sugar
- 2 tbsp butter
- 3–4 sprigs fresh thyme
Brown butter
- 50 g butter
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- Fresh thyme
- Flaky salt
Directions
Apple pork
Fry the pork slices in a large pan over medium heat until crispy, about 5 minutes per side. Remove. Add butter and apple slices to the pan fat. Sprinkle with sugar and cook for 3–4 minutes until the apples are caramelised. Add the thyme sprigs. Return the pork to the pan and let everything heat through.
Brown butter
Melt the butter in a small pan. Let it brown until it smells nutty and is golden. Remove from the heat.
Assembly
Butter the rye bread. Top with the apple pork and plenty of caramelised apples. Drizzle with brown butter. Garnish with fresh thyme and flaky salt.