Ingredients with Measurements:
- 1 lb. of pork belly, sliced into 1/2 inch thick pieces
- 1/2 cup of all-purpose flour
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of heavy cream
- 2 tbsp. of Dijon mustard
- 1 tbsp. of honey
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, and black pepper. Mix well.
2. Dredge the pork belly slices in the flour mixture, making sure to coat both sides.
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, or 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 excess oil.
6. In the same skillet, reduce the heat to medium and add the heavy cream, Dijon mustard, and honey. Whisk until well combined.
7. Cook the sauce for 2-3 minutes, or until it thickens.
8. Add the chopped fresh parsley to the sauce and stir well.
9. Serve the pork belly slices with the creamy mustard sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet heat: medium-high
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 48g
- Carbohydrates: 26g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced onions or garlic to the skillet when cooking the pork belly slices.
- Use different herbs such as thyme or rosemary in the creamy mustard sauce.
- Serve with roasted vegetables or mashed potatoes on the side.
Tips and tricks:
- Make sure to pat the pork belly slices dry with a paper towel before dredging them in the flour mixture.
- Use a splatter screen to prevent oil from splattering while cooking the pork belly slices.
- To make the sauce thinner, add more heavy cream or milk.
Storage instructions:
- Store leftover pork belly slices and sauce separately in 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 small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the pork belly slices on a bed of greens or with a side salad.
- Garnish with additional chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the pork belly slices are not crispy enough, increase the heat and cook for an additional minute on each side.
- If the sauce is too thick, add more heavy cream or milk.
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 is a traditional Danish dish that dates back to the 17th century. It is typically served with boiled potatoes and parsley sauce.
Flavor profiles:
- The pork belly slices are crispy and savory, while the creamy mustard sauce adds a tangy and slightly sweet flavor.
Serving suggestions:
- Serve hot and enjoy as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Danish