Published: · Modified: · About 2 minutes to read this article. · By Kim Nielsen
Very traditional Nordic recipe served at the Christmas dinner. The recipe is simple and easy to make.
Jump to Recipe Print Recipe
This dish, Danish apple pork, it a real traditional Danish Christmas dish typically served for a Christmas dinner. In Danish we call this dish Aebleflaesk which translated means Apple pork, and that's what it is. Aebleflaesk is a very simple dish which is based on three ingredients, apples, onions and streaky pork. As said, Aebleflaesk is a very traditional Danish dish but it's also a very regional dish which is prepared in different ways depending on which parts of Denmark you are from. This recipe is the one my family have always used and it's also the one I always use.
See also: recipe for healthy Nordic rye bread
The major difference in the ways of making Aebleflaesk is whether there should be added onions or not - I absolutely believe that onions are a must in this dish. If you don't like the onions you simply just leave them out. Some people also prefer that the apples are peeled and cooked for a long time so that they are like porridge. I prefer that the skin is still on the apples and that they are cooked so they still have a crisp texture.
I always serve this dish together with some rye bread or this healthy Paleo bread.
Danish Apple Pork (Æbleflæsk)
Very traditional Nordic recipe served at the Christmas dinner. The recipe is simple and easy to make.
Print Recipe Rate Recipe
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Course: Lunch
Cuisine: Danish
Keyword: Nordic food
Servings: 3 people
Author: NordicFoodLiving.com
Ingredients
- 4 apples
- 2 onions
- 6 slices streaky pork
- 1 tbsp sugar
- salt
Instructions
Put the streaky pork on a frying pan and sprinkle with salt. Fry the pork for about 10 minutes or until it has a nice and brown color.
While the pork is frying on the pan; peel the onions and slice them.
Rinse the apples, remove the core and slice them.
When the pork is done, put the meat on a plate with a piece of paper towel. Leave the grease on the pan.
Put the onions on the pan and fry them for a couple of minutes before you add the apples. Place a lid over the pan (you can also use a saucepan), so the apples and onions get steamed.
Stir in the onions and apples once in a while and fry them until they have the consistency you like - about 15 minutes.
Season the apples with the sugar and some salt.
Notes
Serve the Aebleflaesk on some rye bread or healthy Paleo bread.
Reader Interactions
Comments
Ling
I'm so glad I stumbled across your blog. I am a Dane with no roots left and reading your recipes (and I've made a few of them too) just feels so, ja, hyggelig. Tusind tak!
Reply
Louise Dam
Hi Ling, I'm happy you could use our Danish recipes :-)
Reply
Ellen
Small question - is the pork cured or salted? Or is it fresh? Some recipes seem to use store-bought bacon and some seem to use fresh side pork.
Reply
Louise Dam
This is fresh and then I just add salt to it.
Reply
Sonja
My mom made this every fall. We used bacon for the pork. We also used to dip the bread in the bacon fat before putting the apples/onion mixture and bacon on top,
Reply
Kim Nielsen
That sounds delicious. There are many great variations of this dish :-)
Reply
hermsoven
Really good!
I fry the bacon till crisp, drain most of the fat, Add small amount of butter and the sliced onions and apples, and stir-fry together on a medium low flame until done to taste.
Great for breakfast, too.Reply
Liviu Badea
Its wonderful!! So tasty!!! I used honey instead of sugar.....perfect!!
Reply
Ira
Kindly send more danish recipe.
Reply
Kim Nielsen
I've been busy lately but I'll keep updating new danish recipe soon.
Reply
Morley Gee
As an old Dane could you possibly tell me how many grams of flaesk I should use in order to use your "four" apples, and possibly how many grams of apples we should use.
How many grams of sugar should we use? Your ingredients are so ambiguous - stick to the basic weight measurements, please!Thanks - hope we enjoy what you have presented to us.
Reply
Johnny Danger
I'll convert the recipe into weight for you if you trade me an old Danish recipe.
Reply
