This recipe from Trine Hahnemann is a classic Christmas dish in Denmark, where there are many different regional variations.
Ingredients
- 1 kg boneless pork belly cut in ½cm slices
- salt and pepper
- 20 sprigs thyme 20 sprigs
- 3 Bramley Apples unpeeled, cut in wedges
- 1 large red onion peeled, cut in wedges
- 8 slices Rye bread halved
Servings:
Instructions
- Preheat the oven to 180C fan/gas mark 6. Line a baking tray with non-stick baking parchment, then arrange the slices of pork on the tray. Sprinkle the pork with salt and pepper and scatter over 10 thyme sprigs.
- Roast until crisp and golden brown, about 15-20 minutes. Take the tray out occasionally and carefully pour the fat off into a bowl – save this for later.
- Sauté the apple and onion wedges along with the rest of the thyme and lots of black pepper in 2-3 tablespoons of the reserved pork fat (about 5 minutes – you want the apples to be al dente).
- Add the slices of roast pork to the cooked apples and onions and season to taste with salt and pepper. Transfer to a serving dish and serve with rye bread (you could also use crispbread or sourdough).
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