Ingredients with Measurements:
- 1 lb. pork belly, sliced into thin pieces
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp. cornstarch
- 1 tbsp. water
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, and black pepper. Dredge the pork belly slices in the flour mixture, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork belly slices and cook until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until softened, about 2-3 minutes.
4. Add the sliced mushrooms and cook until they release their liquid and are tender, about 5-7 minutes.
5. Pour in the chicken broth and heavy cream. Bring to a simmer and let cook for 5-7 minutes.
6. In a small bowl, whisk together the cornstarch and water. Add to the skillet and stir until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve the pork belly slices with the mushroom sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 43g
Carbohydrates per serving: 17g
Protein per serving: 22g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- All-purpose flour can be substituted with gluten-free flour.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add chopped herbs like thyme or rosemary to the mushroom sauce.
- Use different types of mushrooms like shiitake or oyster mushrooms.
- Add a splash of white wine to the mushroom sauce for extra flavor.
Tips and tricks:
- Make sure to pat the pork belly slices dry before dredging them in the flour mixture to ensure a crispy crust.
- Cook the pork belly slices in batches to avoid overcrowding the skillet.
- Use a whisk to ensure the cornstarch is fully dissolved in the water before adding it to the sauce.
Storage instructions:
Store any leftover pork belly and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly slices in a skillet over medium heat until heated through. Reheat the mushroom sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pork belly slices and mushroom sauce on a large platter, garnished with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
- Roasted vegetables like Brussels sprouts or carrots.
- Mashed potatoes or roasted potatoes.
- Crusty bread or dinner rolls.
Suggested side dishes:
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the pork belly slices are not crispy enough, increase the heat and cook for an additional minute on each side.
- If the mushroom sauce is too thin, add more cornstarch dissolved in water until desired thickness is achieved.
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.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stegt Flæsk med Champignon Sauce is a traditional Danish dish that dates back to the 19th century. It is typically served with boiled potatoes and pickled red cabbage.
Flavor profiles:
This dish is savory and rich, with crispy pork belly slices and a creamy mushroom sauce.
Serving suggestions:
Serve this dish with boiled potatoes and pickled red cabbage for a traditional Danish meal.
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Region: Danish