Æbleflæsk — Danish pork with apples

Cut the pork belly into thick slices, about 1 cm each. Peel the apples, remove the cores, and cut into large chunks, then roughly chop the onion.

Place the pork belly in a dry wide skillet and fry over low heat for 10–12 minutes, turning several times, until the pieces are nicely browned and have rendered their fat.

Add the onion to the skillet and cook for 3–4 minutes over the same low heat until softened but not browned.

Add the apples, pour in the water, cover with a lid, and simmer for 12–15 minutes, stirring gently from time to time. The apples should soften into a thick, uneven mash, but some pieces should still hold their shape.

Season the dish with salt, black pepper, and a pinch of cinnamon, stir, and heat through for another 1–2 minutes.

Serve the æbleflæsk hot on slices of rye bread, topped with the apple mixture, onion, and pieces of pork belly.