Entree: Denmark – Copenhagen & Zealand – Æbleflæsk (Fried cured pork belly with caramelized apples, a traditional Danish savory-sweet main)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) cured pork belly or thick-cut smoked bacon, cut into 1/2 in (1.3 cm) strips
- 2 tbsp (30 ml) lard or unsalted butter
- 2 medium onions, thinly sliced
- 3 medium apples, peeled, cored and sliced (about 18 oz / 510 g total apples)
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 cup (120 ml) apple juice or water
- 1 tsp (5 g) fine sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- Rye bread or boiled potatoes, to serve (optional)

Instructions

1. Pat the pork belly strips dry. In a large skillet over medium heat, add the pork belly and cook until the fat renders and the pieces are browned and crisp, 8–12 minutes. Transfer pork to a plate lined with paper towels, leaving most of the fat in the pan.
2. Add lard or butter to the pan with the pork fat if needed. Add the sliced onions and sauté over medium heat until soft and beginning to caramelize, about 6–8 minutes.
3. Add the apple slices to the pan with the onions and sprinkle the sugar over them. Cook, stirring gently, until the apples soften and begin to caramelize, about 6–8 minutes.
4. Return the crisped pork belly to the pan with the apples and onions. Pour in the apple juice (or water) and apple cider vinegar, stir to combine, and simmer briefly until the liquid reduces to a glossy glaze, 2–3 minutes.
5. Season with salt and freshly ground black pepper. Taste and adjust sweetness or acidity with a pinch more sugar or a few drops of vinegar if desired.
6. Sprinkle with chopped parsley if using and serve immediately with rye bread or boiled potatoes alongside.