Ingredients with Measurements:
- 1 lb. pork belly
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup flour
- 2 tbsp. butter
- 2 cups red cabbage, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
Special equipment needed:
- Large skillet
- Tongs
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the skillet over medium heat.
2. Cut the pork belly into thin slices and season with salt and pepper.
3. Coat each slice with flour and shake off any excess.
4. Melt the butter in the skillet and add the pork slices.
5. Cook for 5-7 minutes on each side until golden brown and crispy.
6. Remove the pork slices from the skillet and place them on a paper towel to drain excess oil.
7. In the same skillet, add the red cabbage, apple cider vinegar, water, brown sugar, cinnamon, and cloves.
8. Stir well and bring to a boil.
9. Reduce heat to low and simmer for 20-25 minutes until the cabbage is tender.
10. Serve the pork slices with the red cabbage on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 26g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Red cabbage can be substituted with green cabbage or Brussels sprouts.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced apples or pears to the red cabbage for a fruity twist.
- Use different spices such as nutmeg or allspice for a different flavor profile.
- Serve with boiled potatoes or mashed potatoes for a classic Danish meal.
Tips and tricks:
- Make sure to pat the pork slices dry before coating them with flour to ensure a crispy crust.
- Don't overcrowd the skillet when cooking the pork slices to ensure even cooking.
- Adjust the amount of sugar and vinegar in the red cabbage to your taste preference.
Storage instructions:
Store any leftover pork and red cabbage separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork slices in a skillet over medium heat until heated through. Reheat the red cabbage in a microwave-safe dish covered with a damp paper towel for 1-2 minutes.
Presentation ideas:
Serve the pork slices on a platter with the red cabbage on the side. Garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
- Danish rye bread
- Pickled beets
- Aquavit or beer
Suggested side dishes:
- Boiled potatoes
- Mashed potatoes
- Roasted root vegetables
Troubleshooting advice:
- If the pork slices are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the red cabbage is too sour, add more sugar to balance the flavors.
Food safety advice:
Make sure to cook the pork slices to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Stegt Flæsk med Rødkål is a traditional Danish dish that dates back to the 19th century. It is a popular meal during the winter months and is often served with boiled potatoes and pickled beets.
Flavor profiles:
The pork slices are crispy and salty, while the red cabbage is sweet and tangy with a hint of cinnamon and cloves.
Serving suggestions:
Serve the meal family-style on a large platter with the pork slices arranged in a circle and the red cabbage in the center.
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Region: Danish