Danish Delights: Ribbenstegssandwich
Here’s a serenade from Porky & Bess: Thin, grilled pork chops stuffed into a sandwich roll along with pickled red cabbage, fresh cucumbers, mustard, crunchy roasted onions, horseradish and remoulade. This is a staple on every Danish fast food menu with a little self respect – often seen in hot dog stands in a spungy version and always made with thinly sliced pork roast with crackling. Sadly they didn’t have any pork roasts the other day, when I felt the sudden urge to make my own “ribbenstegssandwich” as it is called in Danish. But the substitute proved much more flavourful, especially with the charcoal taste from the barbeque. Naturally you can make it with either kind of pork. Here’s how you do it:
Grilled Pork Sandwich (makes 2)
- 2 large sesame rolls (the one above was from a Turkish green grocer and was perfect)
- 1 juicy pork chop (I used “nakkekotelet” which is a much juicier chop made from the pig’s neck)
- Remoulade – the chunky kind that comes in a bag or a plastic container – not the tubed kind!
- Mustard, sweet and hot
- Roasted onions (a Danish thing – but found a pic where they’re called “Cronions” if that helps)
- Pickled red cabbage (pick a good one – I used “Irma’s Luksus rødkål”)
- Fresh cucumber slices or pickled cucumber
- Grated horseradish root
- Salt & pepper
Cut the sandwich rolls in half and grill them on the barbie (yup- I’m part Aussie). Slice the pork chop lengthways so it makes two thin chops. Remove any excess fat or stringy bits and throw them on the barbie too until they’re striped, done and still juicy. Spread the remoulade and mustard on the rolls and put the red cabbage onto the bottom half so it makes the roll softer. Finally add the pork chops and the rest of the ingredients and press the finished sandwich gently to distribute the juices evenly. Season with salt and pepper and enjoy with a glass of chilled ale.