Æbleflæsk is a traditional Christmas dish in Denmark, with many various regional varieties. Ask your butcher to chop the pork if you happen to’re not assured in your knife abilities or the sharpness of your knives.
boneless pork stomach 1kg, lower in ½cm slices
salt and pepper
thyme 20 sprigs
bramley apples 3, unpeeled, lower in wedges
pink onion 1 massive, peeled, lower in wedges
rye bread 8 slices, halved
Preheat the oven to 180C fan/fuel mark 6. Line a baking tray with non-stick baking parchment, then prepare the slices of pork on the tray. Sprinkle the pork with salt and pepper and scatter over 10 thyme sprigs. Roast till crisp and golden brown, about 15-20 minutes. Take the tray out sometimes and thoroughly pour the fats off right into a bowl – save this for later.
Sauté the apple and onion wedges together with the remainder of the thyme and plenty of black pepper in 2-3 tablespoons of the reserved pork fats (about 5 minutes – you need the apples to be al dente).
Add the slices of roast pork to the cooked apples and onions and season to style with salt and pepper. Switch to a serving dish and serve with rye bread (you would additionally use crispbread or sourdough).
Trine Hahnemann is a Copenhagen-based chef and meals author