Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Stegt Flæsk med Persillesovs
Fried Pork Belly with Parsley Sauce
Often considered Denmark's national dish, Stegt Flæsk med Persillesovs consists of crispy, pan-fried pork belly served with a creamy, herb-infused parsley sauce and boiled potatoes. It's a simple yet incredibly satisfying meal.
🧂 Zutaten
- 800 g Pork belly(sliced about 1 cm thick)
- to taste Salt
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 500 ml Milk
- 50 g Fresh parsley(finely chopped)
- pinch Nutmeg
- to taste Salt
- to taste White pepper
- 1 kg Potatoes(for boiling)
👨🍳 Zubereitung
- 1
Pat the pork belly slices dry with paper towels. Season generously with salt.
- 2
Heat a large, dry frying pan over medium-high heat. Fry the pork belly slices in batches until golden brown and crispy on both sides. This may take about 5-7 minutes per side. Drain on paper towels.
- 3
While the pork is frying, boil the potatoes in salted water until tender. Drain and set aside.
- 4
For the parsley sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 6
Stir in the finely chopped parsley, nutmeg, salt, and white pepper. Taste and adjust seasoning as needed.
- 7
Serve the crispy fried pork belly with the parsley sauce and boiled potatoes.
💡 Profitipps
- ✓For extra crispy pork belly, ensure the slices are dry before frying and don't overcrowd the pan.
- ✓Use fresh parsley for the best flavor in the sauce.
- ✓A good quality pork belly with a nice fat-to-meat ratio is key to this dish.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Some variations include adding a little mustard to the sauce.
- Serve with pickled beetroot or cucumber salad on the side.