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.
- 500 g apples, peeled and cored
- 550 g thick sliced bacon, fried
- apple cider
- 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.