A. M. MANGOR, 1837 KRISTINE MARIE JENSEN, 1901
1 kg pork loin with fat and skin intact – 500 g red cabbage – 75 g butter or lard – 2 tbsp. sugar – 1 dl vinegar (or juice from currants or sour cherries) – 1 apple – Coarse salt Breadcrumbs – Cloves Black pepper
Suggested drinks
Beer: Dark Belgian ale; Grimbergen
Double Ambrée
Aquavit: Cask matured: Aalborg Export Aquavit
One of the most popular types of smørrebrød, this dish is a direct descendent of the most traditional Danish Christmas dinner. This recipe combines two old recipes and can be made from the lean loin, the fattier pork belly (ribbenssteg), rump steak, or even ham. This recipe is made with pork loin (svinekam). Prepare the meat by making cuts down through the skin and fat every 5 millimetres. Sprinkle with coarse salt and rub it in between the cuts. Place the pork loin with the skin-side facing down and add enough water to the dish so that the fat layer is covered. Put it in the oven at 180 degrees celsius.
After 20 minutes, pour the water off (you can save it for a sauce) and turn the roast around with the skin-side up. Continue roasting at 180 degrees celsius until the core temperature is 65 degrees celsius. Remove the roast and sprinkle with dried breadcrumbs mixed with cloves and black pepper. Put back in the oven and turn the heat up to 250 degrees celsius. Open the oven door slightly to help moisture escape: this will promote the crunchiness of the skin. Watch the roast very carefully and remove once it is brown and crispy.
Red cabbage: Cut the red cabbage into fine strips. Heat butter, vinegar (or the juice of cherry or currants), and sugar. Add cabbage, cover, and simmer for 1.5-4 hours. You can add sliced apples to the pan and boil them for a few minutes before serving. Adding some of the fat and juice from the roast to the red cabbage makes for a fuller taste.
