Denmark / Main
Stegt flæsk
Slices of pork belly fried crisp, with potatoes and a parsley sauce.
Ingredients
- Pork belly, in 5 mm slices900 g
- Potatoes1 kg
- Milk500 ml
- Butter50 g
- Flour50 g
- Parsley100 g
- Nutmeg1/2 tsp
- Pickled beetroot, to serve200 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pat the belly slices dry with paper and salt them on both sides.
Lay them in a single layer in a cold dry pan and turn the heat to medium.
Fry eight minutes a side, pouring the rendered fat off into a cup as it collects.
Boil the potatoes in their skins until tender and peel them hot.
Melt the butter, stir in the flour and cook it two minutes without letting it colour.
Pour in the milk in a thin stream, whisking until smooth, and cook the sauce five minutes.
Stir in the mountain of chopped parsley, the nutmeg, salt and pepper and serve with the pork, potatoes and beetroot.
