Smørrebrød with roast pork, prune compote and red cabbage
Roast pork with prune compote and red cabbage © kvalifood.com
Roast pork (ribbensteg) is inseparable from Danish Christmas, and as smørrebrød it is a fixture at any julefrokost. The meat needs to be tender and juicy, and the crackling must be crisp — that is what makes the difference. The homemade prune compote with cinnamon and cloves gives a sweet, spiced counterpoint to the rich meat, and the red cabbage adds acidity and colour. This is a piece of smørrebrød with tradition and substance.
Ingredients
Yields 4 servings
Prune compote
- 150 g prunes, stoned
- 1 dl apple juice
- 1 cinnamon stick
- 2 cloves
- 1 tbsp sugar
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8–12 slices cold roast pork with crispy crackling
- red cabbage (see recipe #46)
- orange slices
- fresh thyme
- coarsely ground black pepper
Directions
Prune compote
Simmer prunes, apple juice, cinnamon, cloves and sugar for 15 minutes. Remove the cinnamon stick and cloves. Leave to cool.
Assembly
Butter the rye bread. Lay slices of roast pork with crackling on the bread. Arrange red cabbage alongside. Add a spoonful of prune compote. Garnish with an orange slice, thyme and pepper.