Our head chef, Jimmi Bengtsson, twisted the traditional Danish dish, pan-fried apple and pork, for the food festival, Copenhagen Cooking, and created the delicious honeyglazed pork with sweet and sour apples. You will find his recipe at culinary website, Spiseliv.dk – or at the bottom of this page.
”Restaurant Kronborg twisted the traditional Danish open-faced sandwiches for the food festival, Copenhagen Cooking 2013 – Winter Edition. Chef Jimmi Bengtsson experimented with the popular, traditional dish, pan-fried apple and pork – and the classic dish was reborn with a twist,” writes culinary website, Spiseliv.dk.
You will find Jimmi’s recipe for honey-glazed pork with pan-fried sweet and sour apples and lingonberries at Spiseliv.dk (in Danish) or below (in English).
More honey-glazed apple and pork
You can be as lucky as to find the honey-glazed apple and pork for lunch on the blackboard at Restaurant Kronborg.
Beer ambassador, Kasper Larsen, from artisan brewery Nørrebro Bryghus recommends that you enjoy a King’s County Brown for the honey-glazed apple and pork.
Recipe for honey-glazed pork with sweet and sour apples and lingonberries
Ingredients
1 ½ kg pork
2 dl salt
1 dl sugar
1 dl liquid honey
6-8 slices of rye bread, buttered
Sweet and sour apples
3-4 apples, preferably Ingrid Marie
1 tbsp butter
2 tbsp apple vinegar
2 tbsp sugar
Lingonberries
100 grams of fresh lingonberries (can be replaced with frozen lingonberries)
80 grams of sugar
Mix the salt with the sugar and rub the pork with the mixture. Cover the pork with silver paper and leave it to cure for 24 hours in the fridge. Rinse the pork in cold water till most of the salt-sugar-mixture has been wiped off. Fry the pork in the oven for approximately 2 hours at 150 degrees Celsius. Pour the honey over the pork and turn up the heat to 250 degrees Celsius till it turns golden (approximately 10 minutes).
Slice the apples and panfry them for a couple of minutes in the butter. Pour the apple vinegar and the sugar over the apples and fry them till they are golden but still have bite.
Mix the lingonberries with the sugar. Cover the lingonberries with silver paper and let them marinate in the fridge for at least 24 hours. The longer the lingonberries are left to marinate, the sweeter they will taste.
Slice the hot pork and arrange the slices on the buttered bread. Garnish the pork with two-three tbsp of sweet and sour apples and a tbsp of lingonberries.
Active time: 40 minutes
Total time: 30 hours
Number of people: Six to eight open-faced sandwiches
Difficulty level: Medium
Photo by Mads Eneqvist at Spiseliv.dk.