Ingredients with Measurements:
- 1 lb pork belly, sliced into 1/2 inch pieces
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
a. In a shallow dish, mix together flour, salt, and black pepper.
b. Dredge pork belly slices in the flour mixture, shaking off any excess.
c. Heat vegetable oil in a large skillet over medium-high heat.
d. Brown the pork belly slices on both sides, about 2-3 minutes per side.
e. Transfer the pork belly slices to the slow cooker.
f. Pour water into the slow cooker, making sure the pork is covered.
g. Cover and cook on low for 6-8 hours, until the pork is tender and the fat is crispy.
h. Serve hot with your favorite sides.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- You can use cornstarch instead of flour for a gluten-free option.
- You can use olive oil instead of vegetable oil.
Variations:
- Add sliced onions and garlic to the slow cooker for extra flavor.
- Use chicken or beef instead of pork belly.
Tips and tricks:
- Make sure to brown the pork belly slices before adding them to the slow cooker for extra flavor.
- If you prefer a thicker sauce, mix together 1 tbsp cornstarch with 1/4 cup cold water and add it to the slow cooker 30 minutes before the end of cooking time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of mashed potatoes or with roasted vegetables.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with a crisp green salad or a side of pickled vegetables.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or sautéed greens.
Troubleshooting advice:
If the pork belly is not tender enough, cook for an additional hour or until desired tenderness is reached.
Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Stegt Flæsk is a traditional Danish dish made with pork belly that has been popular since the 19th century.
Flavor profiles:
Savory, crispy, and tender.
Serving suggestions:
Serve with a cold beer or a glass of red wine.
Related Categories
Cooking Method: N/A
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Region: Danish
Taste: Crispy, Savory, Salty, Porky, Comforting