Danish
pork recipe -
National Dish
Prepare
the Pork Belly
- Cut the pork
belly in 5-6 mm
thick slices -
then dry the slices
on kitchen roll
towel for a while.
Season the slices
with salt and
pepper before
frying.
Potatoes
and Parsley
- Start peeling
the potatoes.
Put them in a
pot - and cover
them with cold
water. Boil the
potatoes for 15-20
minutes. You can
leave the skin
on - if you prefer.
Especially "new"
potatoes of the
season with very
thin tender -
white skin. Chop
the parsley into
pieces.Some parsley
for the sauce
and some for decoration.
The Parsley
Sauce
- Make a butter
ball of butter
and flour and
stir continuously
- while melting
in the sauce pot
- and until the
mixture is turned
into a consistent
mass. Ad little
milk and stir.
Do
not boil the sauce.
Repeat
until the sauce
has the consistency
that you favour.
Not to thick and
not to light.
You
will end up having
prepared a kind
of white “béchamel
sauce”.
Add the whipping
cream and taste
the sauce. Put
nutmeg in - if
preferred. Then
add all the chopped
parsley - and
season to taste
with salt and
pepper - while
stirring. Let
the sauce simmer
for 5-10 minutes
- so the ingredients
are stirred and
mixed together
- while sucking
up flavour.
Fry the pork belly
- Fry the pork
belly slices for
almost 2 minutes
on each side on
a hot pan with
moderate heat
until they seam
crispy and with
a golden surface.
Dry them again
on kitchen roll
towel - where
some of the fat
can drain - and
keep the fried
pork belly slices
warm in an oven
until serving.
Oven or Grill
- One can also
put the pork belly
in the heated
200° oven
and fry for 20
minutes - while
turning the slices
after half the
roasting time.
In the summertime
it is quicker
to grill the pork
belly slices on
a well heated
charcoal grill.
Serving the National
Dish
- Put the lukewarm
potatoes on a
warm plate - arrange
the fried pork
belly strips -
then pour the
warm temperate
parsley sauce
over the potatoes.
Sprinkle some
fresh chopped
parsley over the
dish - and serve.