Viking Apple Pork Pan
A community recipe by CatPoetNot tested or verified by Nigella.com
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Peel and slice the onoin in thin rings. Core the apple and cut into rings Slice the apples in ½ cm thick slices. Fry the pork until done. remove from the pan. Add butter, cloves and fry the onion and apple until. Add the porkslices back to the pan and pepper. Let it turn all warm and yummy. Serve with a dark dense rye bread but don't eat the cloves.
Peel and slice the onoin in thin rings. Core the apple and cut into rings Slice the apples in ½ cm thick slices. Fry the pork until done. remove from the pan. Add butter, cloves and fry the onion and apple until. Add the porkslices back to the pan and pepper. Let it turn all warm and yummy. Serve with a dark dense rye bread but don't eat the cloves.
Introduction
The recipe is known in my family as applepork but the dish is old, it comes from the viking ages. In my family this recipe has been around forever, cooked over campfires in the forest or cooked at home with screaming kids around.
The recipe is known in my family as applepork but the dish is old, it comes from the viking ages. In my family this recipe has been around forever, cooked over campfires in the forest or cooked at home with screaming kids around.
Ingredients
Serves: 2
Metric
Cups
- 200 grams pork belly slices (salted)
- 1 tablespoon butter
- 1 onion (yellow)
- 2 apples (tart)
- ⅕ teaspoon black pepper
- 3 cloves
- 7 ounces pork belly slices (salted)
- 1 tablespoon butter
- 1 onion (yellow)
- 2 apples (tart)
- ⅕ teaspoon black pepper
- 3 cloves
Method
Viking Apple Pork Pan is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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