Ingredients with Measurements:
- 1 lb. pork belly, sliced into 1/2 inch thick pieces
- 1 cup apple cider
- 1 tbsp. fresh thyme leaves
- 1 tbsp. vegetable oil
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the pork belly slices to the skillet and cook until browned on both sides, about 5-7 minutes per side.
3. Remove the pork belly from the skillet and set aside.
4. Pour the apple cider into the skillet and scrape up any browned bits from the bottom of the pan.
5. Add the thyme leaves to the skillet and stir to combine.
6. Return the pork belly to the skillet and spoon the cider mixture over the top.
7. Reduce the heat to low and simmer for 10-15 minutes, or until the pork belly is cooked through and the cider has reduced to a thick sauce.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for browning the pork belly, low heat for simmering in the cider.
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 35g
Carbohydrates: 7g
Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with thick-cut bacon.
- Apple cider can be substituted with apple juice or white wine.
- Thyme can be substituted with rosemary or sage.
Variations:
- Add sliced apples or onions to the skillet for extra flavor.
- Serve with mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to brown the pork belly well on both sides before adding the cider mixture for maximum flavor.
- Use a splatter guard to prevent the cider from splattering while simmering.
- If the cider sauce is too thin, remove the pork belly from the skillet and simmer the sauce over medium-high heat until it thickens.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork belly slices on a platter with the cider sauce spooned over the top.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a crisp green salad or crusty bread.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or sautéed greens.
Troubleshooting advice:
- If the pork belly is not browning evenly, adjust the heat as needed.
- If the cider sauce is too thick, add a splash of water or chicken broth to thin it out.
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 pork belly that has been salted and dried. It is typically served with boiled potatoes and parsley sauce.
Flavor profiles:
The pork belly is rich and savory, while the cider and thyme add a sweet and herbaceous flavor to the dish.
Serving suggestions:
Serve hot with a side of boiled potatoes and a green salad for a complete meal.
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Region: Danish