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Speklapjes met Appelmoes en Aardappelen
Speklapjes are thin slices of pork belly, pan-fried until golden brown and slightly crispy. This classic Dutch dish is typically served with creamy mashed potatoes and a side of sweet apple sauce, offering a comforting and flavorful meal.
ð§ ææ
- 800 g Pork belly(thinly sliced)
- 2 tbsp Butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 kg Potatoes(for mashing)
- 100 ml Milk(warmed)
- 400 g Apple sauce(store-bought or homemade)
ðšâð³ äœãæ¹
- 1
Prepare the mashed potatoes: Peel and quarter the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain well and mash with warmed milk, salt, and pepper until smooth and creamy.
- 2
Season the pork belly slices with salt and pepper.
- 3
Melt the butter in a large frying pan over medium-high heat.
- 4
Fry the pork belly slices in batches until golden brown and slightly crispy on both sides, about 3-4 minutes per side. If you prefer them tender and juicy, add about 1/2 cup of hot water to the pan after browning, cover, and simmer for 30 minutes.
- 5
Serve the speklapjes immediately with the mashed potatoes and apple sauce.
ð¡ ããã®ã³ã
- âFor extra crispy speklapjes, ensure the pan is hot before adding the pork and don't overcrowd it.
- âAdjust the amount of milk for your desired mashed potato consistency.
- âHomemade apple sauce can be made by simmering peeled and chopped apples with a little sugar and water until soft.
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- Serve with a side of pickled red cabbage or Brussels sprouts.
- Add a pinch of nutmeg to the mashed potatoes.
- For a richer flavor, use bacon fat instead of butter for frying.