Smørrebrød with Fried Pork and Parsley Sauce
Fried Pork with Parsley Sauce © kvalifood.com
Stegt flæsk med persillesovs — fried pork belly with parsley sauce — was voted Denmark’s national dish in 2014, and here it is adapted as smørrebrød. The pork is cooked slowly from a cold pan so the rind becomes completely crisp and glassy while the meat stays tender. The parsley sauce should be full of fresh parsley with a smooth, creamy consistency — it binds everything together and adds mildness to the salty, crisp pork. It is a rustic and filling piece of food that tastes of Danish everyday cooking at its best.
Ingredients
Yields 4 servings
Fried pork
- 500 g pork shoulder with rind, cut into 5 mm thick slices
- salt
Parsley sauce
- 2 tbsp butter
- 2 tbsp plain flour
- 4 dl milk
- 1 large bunch parsley, finely chopped (approx. 4 tbsp)
- salt
- white pepper
- 1 pinch nutmeg
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- Flaked salt
Directions
Fried pork
Season the pork slices with salt. Place them in a cold pan and fry over medium heat for about 8–10 minutes on each side until crisp and golden. Drain on kitchen paper.
Parsley sauce
Melt the butter, stir in the flour and let it cook for 1 minute. Add the milk a little at a time, stirring constantly. Let the sauce simmer for 5 minutes. Stir in the parsley. Season with salt, white pepper and nutmeg.
Assembly
Butter the rye bread. Place 2–3 crispy pork slices on top. Pour a generous amount of warm parsley sauce over. Sprinkle with flaked salt.