Ingredients with Measurements:
- 1 lb. pork belly, sliced into 1/4 inch thick pieces
- 2 large onions, sliced
- 2 large apples, peeled and sliced
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
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 until golden brown and crispy, about 5-7 minutes per side.
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 sliced onions and cook until softened and lightly caramelized, about 5-7 minutes.
7. Add the sliced apples to the skillet and cook until they are just softened, about 3-5 minutes.
8. Pour in the water and stir to deglaze the skillet, scraping up any browned bits from the bottom.
9. Return the pork belly slices to the skillet and cook for an additional 2-3 minutes, until heated through.
10. Serve the Stegt Flæsk with Apples and Onions hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 38g
Carbohydrates: 25g
Protein: 20g
Sodium: 610mg
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Vegetable oil can be substituted with canola oil or sunflower oil.
Variations:
- Add sliced mushrooms to the skillet with the onions and apples for an earthy flavor.
- Use pears instead of apples for a sweeter flavor.
- Add a splash of apple cider vinegar to the skillet for a tangy kick.
Tips and tricks:
- Make sure to pat the pork belly slices dry with paper towels before dredging them in the flour mixture to ensure a crispy crust.
- Use tongs to flip the pork belly slices in the skillet to avoid splattering hot oil.
- If the skillet is overcrowded, cook the pork belly slices in batches to ensure even cooking.
Storage instructions:
Store leftover Stegt Flæsk with Apples and Onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Stegt Flæsk with Apples and Onions in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Stegt Flæsk with Apples and Onions on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Roasted potatoes
- Steamed green beans
- Braised red cabbage
Suggested side dishes:
- Rye bread
- Pickled beets
- Creamed spinach
Troubleshooting advice:
- If the pork belly slices are not crispy enough, increase the heat and cook for an additional 1-2 minutes per side.
- If the onions and apples are too soft, cook them for a shorter amount of time.
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.
- Wash your hands and all cooking surfaces thoroughly before and after handling raw pork.
Food history:
Stegt Flæsk with Apples and Onions is a traditional Danish dish that dates back to the 19th century. It is typically served with boiled potatoes and a parsley sauce.
Flavor profiles:
Salty, savory, sweet, and tangy
Serving suggestions:
Serve the Stegt Flæsk with Apples and Onions as a main course for dinner.
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Region: Danish