Danish “Ribbenstek” Sandwich

Danish "Ribbenstek" Sandwich

Serves 4.

Sandwich:

Ingredients

  • 1 kg pork collar
  • Salt
  • 6-8 bread rolls – for serving
  • 200 g mix green salad – for serving

 How to do it

  1. Season the pork collar with salt and cook it on a barbeque or in a preheated oven at 170C, until the core temperature reaches a temperature of 82C.
  2. Leave the meat to rest 10-15 minutes before slicing it. Serve the meat in a bread roll with salad, smoked mayonnaise and red cabbage.

Smoked Mayonaisse:

Ingredients

  • 400 ml sunflower oil
  • 2 egg yolks
  • 1 tbsp vinegar
  • 2 tbsp Dijon mustard
  • ½ tsp salt
  • Woodchips for smoking

 How to do it

  1. Place the oil in a heatproof container and smoke the oil in a smoker for 6-8 minutes.
  2. Let the oil cool down.
  3. In a bowl, mix egg yolks, vinegar, mustard and salt.
  4. Add the cold oil slowly while constantly whisking.
  5. If the mayonnaise becomes too thick, add a little cold water.

Red Cabbage Mixture:

Ingredients

  • 500 g red cabbage
  • 300 g apples
  • 150 ml red wine vinegar
  • 100 ml sugar

 How to do it

  1. Slice the cabbage and the apples into 5 mm thick slices.
  2. Cook the cabbage and the apples with vinegar and sugar under lid for 10 minutes.
  3. Remove the lid and continue to cook until the cabbage is soft. Allow mixture to cool down before serving.

 

This recipe was made as part of the Sydvestjylland episode.