Danish Æbleflæsk 

Hey ho everyone!

Today I’ve got another Comfort Food for you! It’s one of the oldest Danish dishes from the middle of the 18th century. There are different types of recipes that are prepared locally – and in its own style and variation.

Both have the two basic elements in the dish are apples and thick slices of streaky pork – which at that time either was preserved by smoking,salting or air-drying, to last for over one year. When the industrialisation period started in the 19th century -and many peasants moved to the bigger cities for work – the “Æbleflæsk” dish followed with the new inhabitants – and slowly the Apple Pork became very popular among them too.

Today the tasty and mouth watering “Æbleflæsk” is turned into a national winter supplement and recipe – that is enjoyed by nearly every Dane at wintertime – especially at Christmas time.

Photo Credit: copenhagenet.dk



8 thick slices of streaky pork

3-4 Apples – cored and diced

1 tablespoom sugar

½ tablespoo brown sugar

1 tablespoon Lurpak butter

1 tablespoon water

1 large onion

Seasoning: fresh Rosemary leaves, bay leaves

4 slices Dark Rye bread – spread with Danish pork lard or lurpack butter


Select 10 thick slices of fresh streaky pork – and place the pork slices on the oven rack. Put a little bowl of water underneath the rack to keep the streaky pork slices juicy during roasting

Then preheat the oven to 200°C. Place the rack with the slices of pork in the heated oven. Roast the pork in the oven for about 15-20 minutes – until the slices are crispy and golden. Remove the rack – and let the slices drip off on a paper towel.

Melt the butter in a large saucepan. Cut the onions in rings and fry them till they are golden. Remove the onions to drip – and then add the apples into the saucepan – with some of the remaining butter from the onions. Let the apples simmer for 3-4 minutes with some rosemary  and bay leaves .Then add some sugar and water until the apples have turned into a suitable rustic pulpy mash – where the structure of the apples still are visible. Then add the rest of the sugar. 

Serve the apple pork on fresh rough rye bread – that is spread with Danish pork lard. Start with a layer of the apple pulp – then the fried onions – and then decorate with the golden and crispy streaky pork on top of the mashed apples. Garnish with fresh rosemary leaves.



Scarlette ❤


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