Entree: Denmark – Central Culinary Region – Æbleflæsk (Pan-fried smoked pork belly with caramelized apples and onions)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 30 min

Ingredients

- 1 lb (454 g) thick-cut smoked pork belly or smoked bacon, sliced into 1/2 in (1.3 cm) pieces
- 2 tbsp (30 ml) butter
- 1 large onion, thinly sliced, approx. 6 oz (170 g)
- 2 medium apples (e.g., Bramley or Cox), peeled, cored and sliced, approx. 12 oz (340 g)
- 2 tbsp (25 g) brown sugar (light or dark)
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 tsp (1.5 g) ground allspice
- Freshly ground black pepper, to taste
- Salt, to taste (use sparingly because bacon is salty)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Rugbrød or dense rye bread, to serve

Instructions

1. Pat the pork belly/bacon dry. In a large skillet over medium heat, add the sliced pork and cook until the fat renders and pieces are crisp and browned, about 8–10 minutes. Remove with a slotted spoon and reserve 1–2 tbsp (15–30 ml) of the fat in the pan; drain excess if very greasy.
2. Add the butter to the reserved fat and reduce heat to medium-low. Add the sliced onion and cook until softened and translucent, about 6–8 minutes.
3. Stir in the apple slices and cook until they begin to soften, about 4–6 minutes more.
4. Sprinkle the brown sugar and ground allspice over the apples and onions, stir to combine, then add the apple cider vinegar. Increase heat slightly and cook until the apples are caramelized and the mixture is glossy, about 3–4 minutes.
5. Return the crisp pork pieces to the pan and toss to combine, heating through for 1–2 minutes. Taste and add black pepper and additional salt only if needed.
6. Transfer to a serving platter, sprinkle with chopped parsley, and serve warm with slices of rugbrød or dense rye bread alongside.