Stegt Flæsk - Crispy Pork Belly with Parsley Sauce

June 19, 2009

Stegt flæsk med persillesovs © kvalifood.com

Recipe with video — Stegt flæsk med persillesovs (crispy pork belly with parsley sauce) is said to be Danes’ all-time favourite dish. It feels wonderfully indulgent, it’s one of the easiest things you can make, and it tastes great. What’s not to like? Anyhoo… here it is.

Ingredients

Yields 2 servings

1 portion parsley sauce (no need to repeat the recipe here :-) )
500 g fresh pork belly, sliced
1 tsp salt

Directions

Oven method

Lay the pork slices on baking paper in a roasting tin.

Salt them.

Roast for about 30 minutes at 425°F (220°C) fan.

Transfer to kitchen paper and serve.

Pan method

Salt the pork slices.

Fry in a medium-hot pan for 10–15 minutes per batch until crispy.

Transfer to kitchen paper.

http://www.youtube.com/watch?v=DtSTKUTgYEE

Notes

Pork belly is the traditional cut for this dish. Spare rib (bone-in belly) works just as well — just cut the bones away first.

Thinly sliced pork neck fillet is another option.

If you salt the meat 1 hour before cooking, the salt has time to work its way into the flesh. Worth doing if you can.