Hamborgarahryggur — Icelandic Glazed Pork with Pineapple
A traditional Icelandic dish with an unusual flavor. Wonderfully appetizing, juicy meat that's easy to make! This fragrant roast will be the centerpiece of a holiday table and a hit with every guest — it just melts in your mouth!
Cooking method
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Step 1:
For this tender, juicy roast you'll need a smoked piece of pork, a can of pineapple, and brown sugar.
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Step 2:
Boil the smoked bone-in pork in plenty of water for 30 minutes. Let it cool a bit and take it out of the pot so you can score it and tuck pineapple pieces into the cuts.
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Step 3:
Mix 1 teaspoon of brown sugar with 2 teaspoons of mustard. You'll brush this over the pork — it forms a sweet, crispy crust as it bakes.
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Step 4:
Let the sugar dissolve into the mustard a bit, then open the can of pineapple. You can use this mustard glaze on more than smoked pork — marinated pork works too, in which case you might make a punchier sauce, for example: 250 ml brown sugar, 30 ml vinegar or apple cider vinegar, 100 ml tomato sauce, 100 ml cream, and 1/2 cup Dijon mustard.
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Step 5:
Tuck pineapple pieces into the cooled pork and brush it generously all over with the sweet mustard glaze. You can also lay canned pineapple rings on top.
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Step 6:
Bake the meat at 350°F (180°C) for 30–40 minutes. If you have a broiler setting, it'll take less time to crisp up that appetizing crust. Take the pork out and cut it into thin slices. I usually serve it with roasted vegetables like turnips, potatoes, carrots, and bell peppers. This smoked pork is tender and juicy — a simple method, and the result is a fantastic holiday dinner!
- Hamborgarahryggur is popular across the Nordic countries and a must-have at Christmas for many. It's a salt-cured, smoked pork loin — a Danish tradition that made its way to Iceland long ago, which is where I learned this recipe.
- The loin is usually boiled, and there's an old Icelandic tradition of cooking it in red wine. You can use water, a mix of water, or pure red wine. Honestly, the red wine doesn't change the flavor of the meat much, but it does deepen it. Put the loin in a pot, boil it for about 15–30 minutes, then let it cool a bit in the broth.
- After boiling, the meat is baked under the sweet mustard glaze until golden brown.
Caloric content of the products possible in the composition of the dish
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Brown sugar - 394 kcal/100g
- Pork fillet - 264 kcal/100g
- Mustard ready - 418 kcal/100g
