Apple and pork skewer

Wild apples and garden onions could be stored in a cool, dark and frost-free place so the supplies would last through the winter. Autumn was slaughtering time, and the meat also had to stretch as far as possible. It was preserved by drying, smoking, salting and fermenting. When the winter solstice arrived and it was time to ‘drink Yule’, the stores were no doubt well enjoyed.

Apple and pork skewer

Apples, onions and pork were ingredients the Vikings certainly had, though no one knows whether they ate apple and bacon as we know it today.

Nowadays we mainly associate apple and bacon with Christmas, but it actually tastes delicious all year round. Try making this version of the dish on the grill.

Procedure

Secure two pieces of apple, two pieces of onion and two slices of pork on each skewer.

Place the skewers on the grill or cook them over a fire using indirect heat for 15-20 min.

Turn the skewers frequently and brush with melted herb butter.

Ingredients

2 persons
  • 4 tangy apples, cut into halves
  • 4 onions, cut into halves
  • 8 slices smoked bacon
  • 4 skewers
  • Salt
  • Herb butter

Cook's notes

Cook the skewers with bacon, apples and onions over indirect heat.

Go to recipe for Herb butter here