Æbleflæsk (Danish pronunciation: [ˈeːpləˌflesk], meaning: apple bacon) is an old Danish dish prepared from apples, striped pork (possibly smoked), onions. It is considered a Funen regional dish, but is served in other parts of the country.
Æbleflæsk was one of the candidates for Denmark’s National Court when the Minister of Food, Agriculture and Fisheries Dan Jørgensen announced a competition for this title in 2014.
On Funen, Æbleflæsk is made as follows:
- Smoked lard and bacon are cut into cubes and fried brown and crispy.
- The apples are peeled and cored and boiled into mash / porridge with a little apple pieces, the apple porridge is seasoned with sugar.
- Smoked lard and bacon are mixed in with some of the fat.
- Enjoyed on fresh wholemeal rye bread.
Another method is to cut the pork into large cubes, fry on the pan and add apple pieces. Finally, add brown sugar or sugar.
It is originally more of an apple pie, and there should be more apple than pork. The dish is eaten hot or cold with rye bread, possibly. by dipping the bread.
In Zealand, apple pork is made as follows: Pork, apples (and onions) are cut into slices, fried on the pan, the pork must be crispy like roast pork. There should be approx. just as much pork and apples.