Stegt Flæsk
Servings: 2
Total Time: 40 minutes
Ingredients
1 pound pork side (sliced pork belly)
1 pound Yukon Gold potatoes
2 TBSP unsalted butter
2 TBSP all-purpose flour
1 cup whole milk
1/4 cup fresh chopped parsley
salt and pepper
Directions
1. Peel the potatoes, cut them in half and place them in a pot over medium-high heat with 1/2 tsp salt and enough water to cover them.
2. Bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain and set aside.
3. While the potatoes cook, heat a large skillet over medium-high heat.
4. Working in batches add pork belly to the hot pan and cook, flipping occasionally, until both sides are golden brown and crispy, about 4 minutes per side. Drain on paper towels and set aside.
5. Melt the butter in a large saucepan over medium-high heat. Add in the flour and stir to combine.
6. Slowly whisk in the milk and keep whisking until the mixture comes to a boil.
7. Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 minutes.
8. Take off the heat and stir in the parsley, add salt and pepper to taste.
9. Serve the pork belly and potatoes with the cream sauce on the side.
2. Bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain and set aside.
3. While the potatoes cook, heat a large skillet over medium-high heat.
4. Working in batches add pork belly to the hot pan and cook, flipping occasionally, until both sides are golden brown and crispy, about 4 minutes per side. Drain on paper towels and set aside.
5. Melt the butter in a large saucepan over medium-high heat. Add in the flour and stir to combine.
6. Slowly whisk in the milk and keep whisking until the mixture comes to a boil.
7. Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 minutes.
8. Take off the heat and stir in the parsley, add salt and pepper to taste.
9. Serve the pork belly and potatoes with the cream sauce on the side.
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