This classic Swedish dish consists of ham hock that is served with mashed root vegetables on the side. The ham hock is typically cured and cooked together with onions, carrots, allspice, and bay leaves, while the root mash usually combines rutabaga, potatoes, and carrots.
The dish is traditionally served with mustard on the side.
Apple pork is a Danish classic which originated as a frugal wintertime dish. It consists of fried or roasted pork belly and a flavorful combination of sautéed apples and onions. Typically served over rye bread, it appears in numerous varieties throughout the country and is traditionally associated with Christmastime.
In Sweden, a similar dish is known as äppelfläsk.
MOST ICONIC Æbleflæsk
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Medisterkaker is a traditional dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices.
The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes.
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This Danish specialty consists of thick meat patties that are typically made with minced pork or a combination of minced pork and veal. The meat patties are dipped in eggs, coated with seasoned breadcrumbs, and pan-fried in melted butter or oil until nicely colored and crispy on the outside.
In Denmark, these patties are usually called krebinetter in Zealand, while in the region of Jutland, they’re known as karbonader. Although these names are often used interchangeably, and most people consider them to be the same dish, some believe that krebinetter and karbonader have their differences.
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Flæskesteg is a traditional pork roast characterized by a crispy rind. It is usually accompanied by classic Danish sides such as braised red cabbage and caramelized or boiled potatoes. The dish is traditionally associated with Christmastime, although it is also commonly served on various special occasions or as a hearty weekend meal.
Thin slices of roasted meat are often incorporated in various snacks, such as the flæskesteg sandwich or the open-faced flæskesteg smørrebrød.
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Julskinka is an indispensable part of the Swedish Christmas julbord (Christmas buffet). Delicious, tender, and moist, julskinka is a traditional Christmas ham that is brushed with a combination of mustard and egg yolks, topped with breadcrumbs, then baked in the oven.
In Sweden, a salt-cured, unsmoked ham is typically used for this dish, but any ham will do. There are also pre-cooked hams sold in Swedish supermarkets that only need to be glazed and served. This Christmas delicacy is usually served cold or slightly warm, along with sweet, coarse mustard and smörgåsgurka pickles.
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This Danish classic employs pork tenderloin that is coupled with hefty amounts of onions, all doused in a creamy sauce. The dish is usually baked as a casserole and is often complemented with mushrooms or crispy bacon bits. It is typically enjoyed as a hearty home-cooked meal and mainly comes served alongside potatoes, rice, and pickles.
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Stegt flæsk is a quintessential Danish dish which consists of fried, grilled, or oven-roasted pork belly. Thick and crispy pork belly slices are traditionally served alongside boiled potatoes and a flavorful parsley sauce. The dish originally appeared in the 19th century, and since then it has become one of the most popular Danish dishes, usually enjoyed as a common everyday meal.
MOST ICONIC Stegt flæsk
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