Ingredients with Measurements:
- 1 lb. pork belly, sliced into 1/4 inch thick pieces
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. vegetable oil
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper.
2. Dredge the pork belly slices in the flour mixture, 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 5-7 minutes on each side until golden brown and crispy.
5. Remove the pork belly slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. In the same skillet, melt the butter over medium heat.
7. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
8. Gradually whisk in the milk, stirring constantly until the sauce thickens.
9. Stir in the chopped parsley and season with salt and pepper to taste.
10. Serve the pork belly slices with the parsley sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: Medium-high heat
- Oven: Not required
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 42g
- Carbohydrates: 19g
- Protein: 20g
Substitutions for ingredients:
- Pork belly: Bacon or pancetta
- All-purpose flour: Gluten-free flour or cornstarch
- Whole milk: Almond milk or soy milk
- Unsalted butter: Margarine or vegetable shortening
- Fresh parsley: Dried parsley or cilantro
Variations:
- Add sliced onions to the skillet and cook until caramelized before adding the pork belly slices.
- Use chicken or beef instead of pork belly.
- Add garlic or shallots to the sauce for extra flavor.
Tips and tricks:
- Make sure to pat the pork belly slices dry with a paper towel before dredging them in the flour mixture.
- Cook the pork belly slices in batches to avoid overcrowding the skillet.
- Use a whisk to prevent lumps from forming in the sauce.
Storage instructions:
- Store any leftover pork belly and sauce in separate 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 sauce in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the pork belly slices on a bed of mashed potatoes or roasted vegetables.
- Garnish with additional chopped parsley or chives.
Garnishes:
- Chopped parsley
- Chives
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon
- Dark beer, such as Stout or Porter
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables, such as carrots or Brussels sprouts
- Steamed rice
Troubleshooting advice:
- If the sauce is too thick, add more milk until it reaches the desired consistency.
- If the pork belly slices are not crispy enough, increase the heat and cook for an additional minute on each side.
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 Persillesovs is a traditional Danish dish that dates back to the 1800s. It is typically served with boiled potatoes and pickled beets.
Flavor profiles:
- The pork belly is crispy and salty, while the parsley sauce is creamy and herbaceous.
Serving suggestions:
- Serve the pork belly slices with boiled potatoes and pickled beets for a traditional Danish meal.
Related Categories
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Region: Danish
Taste: Crispy, Savory, Herbal, Salty, Comforting