Stegt Flæsk
Fried pork belly with parsley sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 400°F (200°C). Lay the pork belly slices on a wire rack set over a rimmed baking sheet. Season generously with sea salt.
- 2
Roast the pork in the oven for 25-30 minutes, turning once, until deeply golden brown and extremely crispy. Alternatively, pan-fry them in batches in a dry cast-iron skillet.
- 3
While the pork cooks, boil the peeled potatoes in heavily salted water until tender (about 15-20 minutes). Drain and keep warm.
- 4
To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- 5
Gradually whisk in the whole milk. Bring to a gentle simmer, whisking constantly, until the sauce becomes thick and velvety (about 5-7 minutes). Season with salt and white pepper.
- 6
Remove the sauce from the heat and stir in the massive handful of chopped parsley just before serving to keep it bright green. Serve the crispy pork and potatoes smothered in the sauce.
Plan it in Listahan
Add Stegt Flæsk to your week, check it against your household's allergens, and build the shopping list automatically.