Open-face Sandwich with Cold Roast Pork and Red Cabbage Salad

This roast and the sandwich you can make with the left-overs, is one of the most popular in Denmark. Many people in Denmark eat one of these sandwiches at least once a week at a small dinner that sells fast food. Claus Meyer, one of the authors of the Danish food manifesto signed by dozens of Scandinavia chefs in 2004, winning respect for Nordic culinary tradition, has improved the fast food version and has created this sandwich that has won awards not only in Denmark but in many parts of the world.
















Pork Roast with Cracking (Pork Rinds)

This dish is the most popular type of roasts in Denmark and although a well-known Christmas dish, it is in season all year round. It is especially popular as a sandwich and the pork rind is a must that Danes insist on making the sandwich complete.

3 lb. boned pork loin with rind

1½ tbsp. kosher salt

3-4 bay leaves

1½ pints water

To make the roast, you will need to order this cut of meat from the butcher. Be sure and ask him to leave the rind on and ask him to make parallel slits in the rind. Make sure the butcher doesn’t cut into the meat. Once at home, rub the rind thoroughly with salt, making sure salt gets down into slits of the rind. Place bay leaves in slits. Place roast on a rack in a baking pan. The roast should be as level as possible. Use foil or a little potato, if necessary to prop up the roast. Pour water into pan and place roast in a cold oven. Turn on oven to 400°F. After 1½ hours the roast should have a temperature of 140°. Pour pan juices into a little pan if you are making a gravy. The rind will not be sufficiently crisp and therefore use the grill to brown the roast or turn the heat up 440°F. Let uncovered roast rest in a warm place 20 minutes. The internal temperature should read 150°F.            

If you are making a gravy, skim off the fat from the pan juices and dilute with 2 cups of bouillon or stock. All ½ cup of heavy cream and bring to a boil. Thicken with flour and season with salt and pepper.

Suggested accompaniment: glazed potatoes and red cabbage.

The next day, make sandwiches with the cold pork.

Cold Pork  with Red Cabbage Salad   Makes 4

4 slices of buttered dark rye bread 

8 -12 slices of cold roast pork with pork rinds 

removed but save them

2 cups thinly sliced raw red cabbage

1 small onion, thinly sliced

2 tbsp. rapeseed oil

1 tbsp. apple cider vinegar

1 apple, not peeled, cored and cut into wedges  

Garnish: 2 pickles, cut into thin strips


pork rinds

To assemble, place 2 -3 thin slices of roast pork on each piece of buttered rye bread. Toss red cabbage, onions and apple wedges with oil and vinegar. Place 2 spoonfuls of salad on top of pork. Garnish with a strip of pickle and place 1-2 pork rinds on top of salad. Finish with some cress.

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