Ingredients with Measurements:
- 1 lb pork belly, sliced into 1/4 inch thick pieces
- 6 slices of bacon, chopped
- 2 onions, sliced
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 cup water
Special equipment needed:
- Large skillet or frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Season the pork belly slices with salt and pepper on both sides.
2. Dredge the pork belly slices in flour, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the pork belly slices to the skillet and cook for 3-4 minutes on each side, until golden brown and crispy. Use tongs to flip the slices.
5. Remove the pork belly slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. In the same skillet, add the chopped bacon and sliced onions. Cook for 5-7 minutes, until the bacon is crispy and the onions are caramelized.
7. Add the water to the skillet and stir to scrape up any browned bits from the bottom of the pan.
8. Return the pork belly slices to the skillet and simmer for 5-10 minutes, until the sauce has thickened and the pork belly is heated through.
9. Serve hot with the bacon and onion sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 45g
Carbohydrates: 10g
Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Vegetable oil can be substituted with olive oil or butter.
- All-purpose flour can be substituted with cornstarch or gluten-free flour.
Variations:
- Add sliced mushrooms to the bacon and onion sauce.
- Use chicken or beef instead of pork belly.
- Add garlic or herbs to the sauce for extra flavor.
Tips and tricks:
- Make sure to pat the pork belly slices dry before seasoning and dredging in flour.
- Use a splatter screen to prevent oil from splattering while frying the pork belly slices.
- Use a cast iron skillet for even cooking and browning.
Storage instructions:
Store leftover Stegt Flæsk med Bacon og Løg in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a light beer or a glass of red wine.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the pork belly slices are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the sauce is too thin, add more flour to thicken it.
Food safety advice:
Make sure to cook the pork belly slices to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Stegt Flæsk med Bacon og Løg is a traditional Danish dish that dates back to the 19th century. It is a popular comfort food in Denmark and is often served with potatoes and a cold beer.
Flavor profiles:
Salty, savory, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve hot with a side of mashed potatoes and a cold beer.
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Region: Danish