The meat of this recipe, Flæskesteg-style ham, is a staple of the Danish Christmas meal and the leftover go-to for the Christmas days following the arrival of Saint Nick. Danish Christmas is not Christmas without flæskesteg.
This recipe makes up to four servings
2 tablespoons of Greek yogurt, 2%
2 tablespoons of mayonnaise
1 teaspoonful of mustard
1 teaspoonful of apple vinegar
1 teaspoonful of acacia honey
Sea salt and freshly ground pepper
1 portion of red cabbage
800 grams of roast pork with crackling
4 sandwich buns
Here’s how to do it
Start out by stirring together the yogurt, mayonnaise, and mustard into a dressing and season with vinegar, honey, salt, and pepper. Cut the apples into thin slices and remove their cores. Don’t stop there: Cut the pickles into slices, too.
Warm the red cabbage in a saucepan and heat up the pork roast in the oven at 170°C for 10-15 minutes. You don’t want dry meat, so make sure to warm it before slicing it up into pieces.
Split the sandwich buns open and spread a nice layer of the dressing on both top and bottom. Cut the roast pork into eight slices and place two of them in each bun. Sprinkle with a little dash of salt and add the apples, the pickles, and the warm red cabbage. Who wants wet, soft buns? No one! So, make sure to strain the cabbage in a strainer. Otherwise, the juice might work its way down into the bread.
Close the buns and serve them immediately.