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Stekt FlÀsk
Swedish Fried Pork Belly
A beloved Swedish classic featuring perfectly fried, crispy pork belly slices, traditionally served with a creamy onion sauce, boiled potatoes, and a dollop of lingonberry jam.
ð§ ææ
- 400 g Pork belly slices(About 1/4 inch (0.5 cm) thick. If pre-sliced, ensure they are not too thin, or they may cook too quickly and become brittle.)
- 2 medium Yellow onions(Thinly sliced for the onion sauce.)
- 1 tbsp Butter
- 1 tbsp All-purpose flour
- 200 ml Milk(Whole milk is recommended for richness.)
- 100 ml Vegetable or chicken broth
- to taste Salt
- to taste Black pepper
- for serving Potatoes(Boiled or mashed potatoes are traditional.)
- for serving Lingonberry jam(Adds a sweet and tart contrast.)
ðšâð³ äœãæ¹
- 1
Prepare the pork belly. If your pork belly is not pre-sliced, carefully slice it into approximately 1/4 inch (0.5 cm) thick strips. Pat the slices thoroughly dry with paper towels. This is crucial for achieving a crispy texture.
â±ïž 5 minutes - 2
Cook the pork belly. Place the pork belly slices in a cold, dry frying pan or skillet. Turn the heat to medium. Allow the fat to slowly render out as the pan heats up. Cook for about 10-15 minutes, turning occasionally, until the slices are golden brown and crispy. The exact time will depend on the thickness of the slices and the heat of your stove. Remove the crispy pork belly from the pan and drain on paper towels. Reserve about 1-2 tablespoons of the rendered pork fat in the pan for the sauce.
â±ïž 15-20 minutes - 3
Make the onion sauce. In the same pan with the reserved pork fat (add butter if needed), sauté the thinly sliced onions over medium heat until softened and translucent, about 5-7 minutes. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
â±ïž 7-8 minutes - 4
Continue the onion sauce. Gradually whisk in the milk and broth, ensuring no lumps form. Bring the sauce to a simmer, stirring constantly. Let it simmer gently for about 5 minutes, or until it thickens to your desired consistency. Season generously with salt and freshly ground black pepper to taste. Keep warm.
â±ïž 5-7 minutes - 5
Serve. Arrange the crispy fried pork belly slices on plates. Spoon the warm onion sauce over the pork or serve it on the side. Accompany with boiled or mashed potatoes and a spoonful of lingonberry jam.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor extra crispy pork, ensure the slices are very dry before frying and don't overcrowd the pan.
- âThe key to tender, flavorful onion sauce is to cook the onions slowly until they are sweet and translucent.
- âStekt flÀsk is often served with Raggmunk (Swedish potato pancakes) as an alternative to boiled potatoes.
- âA sprinkle of fresh parsley can add a nice garnish.
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- Adjust the thickness of the pork belly slices for desired crispiness.
- Add thinly sliced apples to the pan during the last few minutes of frying the pork belly for a touch of sweetness and tartness.
- For a richer sauce, use heavy cream instead of some of the milk.