Danish Braised Pork Roast (Svinekød med Brunkål)
How to prepare this classic Danish pork roast dish.
Servings: 4 servings
Equipment
- 1 large heavy pot
Ingredients
For the Braised Pork
- 2 pounds pork shoulder or pork roast cut into large chunks
- salt & pepper to taste
- 2 tblespoons butter or oil
- 1 large onion sliced
- 2 cups beef broth
- 2 bay leaves
- 4 whole allspice berries
For the Brown Cabbage
- 1 medium red cabbage shredded (about 6 cups)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 2 tablespoons vinegar apple cider or white vinegar
- 1 cup water or beef broth
- salt & pepper to taste
Instructions
For the Braised Pork
- Season the pork generously with salt and pepper.
- Heat butter or oil in a large heavy pot over medium-high heat.
- Brown the pork pieces on all sides until golden — about 5-7 minutes. Remove pork and set aside.
- In the same pot, add the sliced onion and cook until soft and translucent, about 5 minutes.
- Return the pork to the pot. Add broth, bay leaves, and allspice berries. The liquid should come about halfway up the pork.
- Bring to a simmer, then reduce heat to low and cover.
- Cook gently for 1.5 to 2 hours, or until pork is very tender and easy to shred with a fork. Stir occasionally.
Brown Cabbage (Brunkål):
- While pork braises, melt butter in a large skillet or pot over medium heat.
- Add shredded cabbage and stir well. Cook for 5 minutes until cabbage starts to soften.
- Sprinkle brown sugar evenly over the cabbage, stirring well to coat. Let it caramelize slightly, about 5 more minutes.
- Add vinegar and water or broth. Stir again.
- Cover and simmer gently for 30-40 minutes, stirring occasionally, until cabbage is tender and richly flavored.
- Season with salt to taste.
Notes
To Serve
Serve the braised pork alongside the sweet brown cabbage. Traditionally, boiled potatoes or rye bread make perfect sides. Enjoy a true taste of Denmark!