Apple and bacon is a true Danish classic, where the salty, smoky pork meets the sweetness of apples and onions. In Brian Mark's version, the focus is on structure and texture – so the dish has just the right mouthfeel and bite.
Ingredients
- 1 kg Belle de Boskoop apples (or another tart cooking apple)
- 450 g dry-cured, smoked pork belly
- 250 g Zittauer onions (or another sweet yellow onion)
- 15 sprigs of thyme
- Pepper
Instructions
Cut the pork belly, apples and onions into rough cubes.
Start by frying the pork belly over low heat until golden. Add the onions – they shouldn't take on too much colour. Then add the apples and the thyme and let everything simmer together until the apples are cooked through.
Let the dish rest for 30 minutes – or even better, until the next day.
Serve with coarse rye bread and mustard.
