Apple and pork

The fallen warriors staying in Valhalla, the einherjer, enjoy a feast every day. The boar Sæhrimnir is slaughtered and eaten every night. And right after, he comes back to life and so provides Odin's warriors with an infinite feast.

The combination of apple, pork and onion goes way back in Danish food history. A recipe for Æbleflæsk (Apple pork) can be found in the first Danish cookbook printed in 1616. We don't know if the Vikings had the combination, but apples, onions and pork were definitely all at hand. And the Vikings did love their pork. Pig bones have been found in many excavations.

Procedure

Melt the butter in a frying pan and cook the pork until golden. Sprinkle with salt.
Remove the pork from the pan.

Add the thyme to the fat in the pan and sweat the onions for a couple of minutes
before adding the apples. Stir every now and then. Cook the apples until the desired consistency, about 10-15 min.

Add the honey and sprinkle with salt. Stir to glaze the apples. Be careful not to burn
the honey.

Serve the apple and pork right away with a slice of rye bread

Ingredients

2 persons
  • 4 tangy apples, cut into eighths
  • 2 onions, coarsely chopped
  • 8 slices smoked pork belly
  • Butter
  • 4 sprigs fresh thyme
  • 2 tsp dried thyme
  • 1 good tbsp honey
  • Salt