When researching Danish cuisine this week I was amazed by the amount of food that is served on bread as open sandwiches. I love open sandwiches because you can really taste the filling and it doesn’t get lost between too much bread! However, my great frustration with it is that they’re not always easy to eat. This being said while doing my research I was also happily lost in how pretty the Danish make their Smørrebrød look – needless to say I didn’t achieve that specially not with this particular recipe!
I was drawn in particular to this one recipe which basically translates to apple pork. There appear to be some variations of the dish some which include pork belly and others just bacon, but it’s basically fried pork, then apple fried in the pork fat and served over bread. It is a match made in heaven that packs a punch of flavour, a supremely easy dish to make which because of the fat won’t leave you feeling hungry even if it looks like a very light lunch!
Ingredients:
2-3 rashers of bacon or 5-6 if using streaky.
2 green apples (granny smith worked great) cut into small chunks – no need to peel.
Rye bread.
Method:
Pan fry the bacon, try not to add any oil if you can help it as the bacon will release a lot of fat.
While it cooks, cut the apples.
Once cooked to taste remove from the pan and add the apples. Sauté them until they are cooked but still have some bite. While the apples cook cut the bacon into no more than bite sized pieces, then add back into the pan to combine.
Serve over a slice of rye bread or rye toast! You can either pile up on a couple of slices or spread out over 3-4.
Bình luận