Fried pork belly with parsley sauce

Dinner tonight, March 2, 2016
Dinner tonight, August 25, 2014
Danes have always loved pork, in fact pork meat is one of Denmark’s biggest export goods. I made this with boiled potatoes, but you can really make it with any kind of potatoes you like, but the classic danish way is boiled potatoes skin peeled off.
4 Servings

  • 600 g pork belly in slices
  • 1 kg potatoes
  • 30 g butter
  • 3 tablespoons wheat flour
  • 5 d l milk (approximately)
  • 2 handfulls chopped parsley
  • salt
  • pepper

1) Potatoes Peel the potatoes unless you prefer your potatoes with skin. Put them in a pot and cover them with water, add salt and put on stove. They need to boil 15-20 minutes.

The Pork: Meanwhile you should prepare the pork. Dry the slices (they should have a thickness of 5mm/inches) and season them with salt and pepper. Then fry them for 1 minute on each side on moderate heat, lower the heat and keep turning the slices until they are golden and crispy. Put them on a piece of paper when they are done to drain a bit of extra fat. Keep them hot in your oven while you prepare the parsley sauce.

The Sauce: Melt the butter in a pot, once it is melted and the flour and stir until butter and flour is a coherent mass. It shouldn't take long and make sure that it doesn't burn so that it starts getting brown. This is supposed to be a white sauce, with sprinkles of green. Add a little bit of milk and stir. When the milk is mixed in and has reached boiling point stir for a few seconds and then repeat. Add milk stir, boil, stir. Repeat until the sauce has a consistency that you like. I prefer mine to be thick so that it barely runs when I tilt the pot. Add the chopped parsley and season to taste with salt and pepper.

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