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Æbleflæsk
Danish pork dish fried with apples, thyme and sugar / From Wikipedia, the free encyclopedia
Æbleflæsk (Danish pronunciation: [ˈeːpləˌflesk], apple-pork) is a traditional Danish dish consisting of cured or salted pork belly (known as flæsk), fried with apples, thyme and sugar. Chopped onion is often fried with the apples.
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There are many versions, ranging from a sweet apple mash with small cubes of bacon, to larger slices of lightly salted and fried pork, arranged with the fried apples and onions on a dish. In a version common today, the pork belly is fried first in a skillet, and then followed by pieces of tart apples. While the apples are frying, they are mixed with spices and sugar. The apples should soften up before they are done.[1] When ready to serve, either cold or hot, the pork and apples are mixed and rugbrød is offered on the side.[1][2][3][4][5] In alternative versions, the apples are cooked in water instead and the pork belly is prepared in the oven.
Æbleflæsk is often enjoyed with beer and snaps.[1] It is a popular dish for pre-Christmas buffets (julefrokost). It is not clear where the dish originated. It is beloved in some regions, such as Funen, while less common in other parts of the country.