The Perfect Recipe For Pork Leftovers
As a kid, my mom who grew up in Denmark would make this dish anytime there was leftover pork. It might have been leftover pork loin from a Sunday roast or broiled to death pork chops from midweek. As with most pork dishes my mom made, they were usually served with boiled potatoes.
It wasn’t one of my favorites growing up but that was because the pork was typically overcooked and the entire dish was incredibly dry. In my house you couldn’t leave the table until your plate was clean so a lot of milk was consumed with this dish. I’ve tried to adapt my mom’s recipe by adding chicken stock to make a gravy and according to the rest of my family, it worked.
Also called “pyttipannu” in Sweden and meaning “small pieces in pan”, Danish biksemad translates to “food that has been mixed together”. I learned it is typically served with a fried egg but I don’t remember my mom ever serving eggs with this dish.
Although made with leftover meats and potatoes, we par boiled fresh potatoes first but did use some delicious tea crusted pork loin served a couple of nights earlier to my wife’s sister and brother-in-law who were visiting. By the way, the pork loin was a great meal and I’ll have to write about it soon.
Everyone loved the biksemad but I have to confess I thought it might need some extra flavoring so I hit it with a couple shakes of hot pepper flakes. Big mistake! Didn’t need it and my youngest daughter let me know so I’ve excluded it from this recipe. Sometimes “less is more”.