Entree: Denmark – Jutland – Æbleflæsk (Pan-fried cured pork with fried apples and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) cured pork belly or thick smoked bacon, rind removed and cut into 1/2-inch slices
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 2 large cooking apples, peeled, cored, and sliced (approx. 14 oz/400 g)
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 2 tbsp (30 g) granulated sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Salt to taste
- Freshly ground black pepper to taste
- 4 slices dense rye bread (for serving) or boiled potatoes to serve

Instructions

1. Pat the pork pieces dry. Heat a large heavy skillet over medium heat and add the pork. Fry until the fat is rendered and the pieces are crisp and browned, about 8–12 minutes. Transfer pork to a plate and leave fat in the pan.
2. Add the butter and oil to the same skillet with the pork fat. Add the sliced onion and cook over medium-low heat until softened and beginning to color, about 6 minutes.
3. Add the apple slices and sprinkle the sugar over them. Cook, stirring occasionally, until apples soften and begin to caramelize, 6–8 minutes.
4. Stir in the apple cider vinegar and thyme, scraping up any browned bits. Return the crisped pork to the pan and toss everything together to coat and warm through, 2–3 minutes.
5. Taste and adjust seasoning with salt and pepper. Serve hot with rye bread or boiled potatoes, spooning apples and onions over the pork.