Ingredients with Measurements:
- 1 lb of pork belly, sliced into thin pieces
- 1 tbsp of caraway seeds
- 1 tbsp of mustard seeds
- 1 tbsp of flour
- Salt and pepper to taste
- 2 tbsp of vegetable oil
- 1 cup of water
Special equipment needed:
- Large skillet or frying pan
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together the caraway seeds, mustard seeds, flour, salt, and pepper.
2. Coat each slice of pork belly in the mixture, making sure to cover both sides.
3. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
4. Add the pork belly slices to the pan and cook for 3-4 minutes on each side, or until crispy and golden brown.
5. Remove the pork belly from the pan and set aside.
6. Pour the water into the pan and stir to scrape up any browned bits from the bottom.
7. Bring the water to a simmer and add the pork belly back to the pan.
8. Cover the pan and simmer for 20-25 minutes, or until the pork belly is tender and cooked through.
9. Serve hot with your choice of sides.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
5. Temperature:
Medium-high heat for cooking the pork belly, and simmer for cooking in water.
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 35g
Protein: 15g
Carbohydrates: 5g
Fiber: 1g
Sugar: 0g
Sodium: 300mg
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Caraway seeds can be substituted with fennel seeds or cumin seeds.
- Mustard seeds can be substituted with ground mustard or Dijon mustard.
Variations:
- Add sliced onions or garlic to the pan for extra flavor.
- Serve with a side of mashed potatoes or roasted vegetables.
- Use different spices or seasonings to coat the pork belly, such as paprika, chili powder, or garlic powder.
Tips and tricks:
- Make sure to slice the pork belly into thin pieces for even cooking.
- Use tongs to flip the pork belly slices in the pan to avoid splattering hot oil.
- If the pork belly is not crispy enough, cook it for an additional minute on each side.
Storage instructions:
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork belly slices in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the pork belly slices on a platter and garnish with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or chopped scallions.
Pairings:
Serve with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted Brussels sprouts, or sautéed green beans.
Troubleshooting advice:
If the pork belly is not crispy enough, cook it for an additional minute on each side.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Stegt Flæsk is a traditional Danish dish made with crispy pork belly slices and served with boiled potatoes and parsley sauce.
Flavor profiles:
The pork belly is crispy and salty, with a hint of caraway and mustard.
Serving suggestions:
Serve hot with boiled potatoes and parsley sauce.
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Region: Danish