Danish Apple Pork (Æbleflæsk) Bites for NORTH Festival 2013
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Approximately 8-10 Apple Pork Bites (depending upon size of toasts) 1x
2 Granny Smith Apples, peeled and diced
6–8 slices of Applewood Thick-Sliced Bacon, diced
1 tablespoon fresh sage, finely chopped
1/2 tablespoon sugar
1/3 cup water
Chives, finely chopped, for garnish
In a small skillet, cook bacon over medium heat until fat is fully rendered and bacon is crisp. Remove bacon to a paper towel lined plate to drain. Reserve 1 tablespoon of the bacon drippings (fat).
In a small saucepan, heat the 1 tablespoon of reserved bacon drippings over medium heat. Add apples, sage, sugar, and season with Kosher salt. Cook until apples just begin to soften slightly. Add 1/3 water, reduce heat to a simmer, and cover saucepan. Cook until apples are soft and have broken down slightly, approximately 8-10 minutes. If mixture is too watery, remove lid and cook until it reaches desired consistency.
Meanwhile, preheat oven to 375°F. Cut rye bread in desired shapes (I used both round and square cookie cutters). Place bread on baking sheet and cook in oven until completely toasted, approximately 3 minutes per side.
Top rye bread toasts with apple mixture, bacon, and chives. Serve immediately.