Smørrebrød with Shredded Pork, Pickled Cabbage, and Horseradish Mayonnaise
12-14
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
4 lb
pork belly
Jump
3 qt
chicken stock
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2 c
low-sodium soy sauce
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1 c
apple cider vinegar, plus more as needed
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1 c
water
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2 tbsp
granulated sugar
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½
head green cabbage, cored and thinly sliced
Jump
kosher salt
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2
egg yolks
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¾ c
canola oil
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1 tbsp
freshly grated horseradish or 2 teaspoons prepared horseradish
Jump
2 tbsp
butter
Jump
6
1-inch slices sourdough bread
Jump
thinly sliced scallions, for garnish
Jump

In The Hygge Life, Gunnar Karl Gíslason and Jody Eddy provide recipes and tips to make the most of Danish coziness. 

Smørrebrød (“smore-brode”), or open-faced sandwiches, are beloved throughout Scandinavia. They’re often served on cozy evenings with friends, since they’re easy to throw together and fun to eat. With a little planning, the recipe is also easy to bring on the road. The pork needs to cook low and slow in the oven, and the cabbage requires overnight pickling; plan to do both the day before the trip, then pack up everything in separate containers and stow it in your cooler. The pork and cabbage will keep for up to three days. At the end of a long travel day, there’s nothing better than this sandwich to quell hunger and ensure that everyone’s cozy.

Directions

  1. Preheat the oven to 250°F. 
  2. Place the pork belly, fat-side up, in a roasting pan. Pour the chicken stock and soy sauce over the pork, cover with aluminum foil, and cook until the meat shreds easily, 8 to 10 hours.  In a pot, combine the vinegar, water, and sugar and bring to a boil. Turn the heat to low and simmer the pickling juice until the sugar is dissolved. 
  3. In a large bowl, toss the cabbage with 2 teaspoons salt, then pour the pickling juice over it. Cover with aluminum foil and set aside at room temperature for 6 hours. Drain the pickled cabbage and refrigerate in a covered container until ready to serve. 
  4. Remove the pork belly from the cooking liquids. Once the pork is cool enough to handle but still warm, shred it as finely as possible using your fingers. 
  5. In a stand mixer fitted with the whisk attachment, whisk the egg yolks while adding the canola oil in a slow, steady stream. Continue to whisk until a mayonnaise is emulsified. Stir in the horseradish and season with salt and vinegar. 
  6. Preheat the oven to 350°F. 
  7. In a nonstick skillet over medium-high heat, melt the butter until it is bubbling and golden brown. Add the shredded pork and cook until heated through. Toast the sourdough in the oven until the edges are crispy, about 5 minutes. 
  8. Generously spread each bread slice with the mayonnaise, top with enough pork to cover, and spoon the pickled cabbage over it. Serve while the pork and bread are still warm. 

Reprinted with permission from The Hygge Life, copyright 2017 by Gunnar Karl Gislason and Jody Eddy. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Hygge Life

Gunnar Karl Gíslason and Jody Eddy

Book Cover
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