Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Æbleflæsk - Apple Pork

Christmas, Dinner, Holiday, Lunch, PorkTove Balle-PedersenComment
Æbleflæsk - Apple Pork

Æbleflæsk - Apple Pork

Æbleflæsk, or apple pork, is one of the oldest dishes in Denmark. It is rooted in the pre-industrial era, dated before 1860's. Back then, the diet consisted mostly of rye bread, smoked or salted pork, beer and more local ingredients like herring. 

Nowadays æbleflæsk is a lunch dish, mostly served at christmas time. As a child I didn't like it, but as I got older, I learned that the smoked, salty flavor from the bacon pairs perfectly with the sweet apples. 

Serves 4-6.


  • 500 g apples, peeled and cored
  • 550 g thick sliced bacon, fried 
  • apple cider
  • sugar
  • salt & pepper


Peel and core the apples, and slice them up. Let them sit in some cider, to prevent the browning.

Fry the bacon in the oven or in a pan, until crisp, and it has rendered a lot of fat. 

Use some of the bacon fat to sauté the sliced apples, put the lid on, and steam the apples until tender. Season with sugar, salt and pepper. 

I like the apple to still have some texture, and not to be like an applesauce. 

Serve the steamed apples with the bacon on the side and a slice of good rye bread