Apple sauce with crispy pork belly

Apple sauce with crispy pork belly

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

This is mostly eaten in December, and long discussions can be held about how to cook it. In my family, we always serve pork belly with apple sauce, though others serve it with fried apples and onions. This is my family recipe and we call it ‘Fynsk Æbleflæsk’ to indicate the island where my family comes from. It’s another recipe that, for me, just has to be part of Christmas.

Ingredients

Quantity Ingredient

For the pork

Quantity Ingredient
500g pork belly
4 slices rye bread, toasted and halved, to serve

For the apple sauce

Quantity Ingredient
1kg cox’s orange pippin apples
1 large onion, chopped
10 sprigs thyme, plus more thyme leaves to serve
4 cloves
salt
freshly ground black pepper
lemon juice

Method

  1. Cut the meat into 2cm cubes and place them in a warm sauté pan. Fry until the fat has melted and the cubes are brown and crispy, stirring very often. Remove from the pan with a slotted spoon and drain on kitchen paper. Save 2–3 tbsp of the fat and discard the rest.
  2. Peel and core the apples and cut them into cubes. Place the apples, onion, thyme and cloves into a saucepan and pour over the reserved fat. Bring to a boil, reduce the heat, cover and simmer over a low heat for about 20 minutes.
  3. Mix the meat with the apple mixture and season to taste with salt, pepper and a little lemon juice. Sprinkle with thyme and serve with toasted rye bread.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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