The direct link is
But, as usual, I digress!
Last Wednesday I posted a recipe for agurkesalat - a (killer) Danish cucumber salad. And what better way to celebrate the return of the cucumber than to serve up agurkesalat alongside this (killer) Danish fried belly pork? Ladies and gentlemen, mine damer og herrer, I give you…stegt flæsk!
|In order not to appear greedy,|
just put a couple of pieces on your
plate at a time :)
You can stege (fry) the strips of belly pork in a frying pan. But you can also cook them in the oven. Which is my preferred method, as it means (slightly) less mess in the kitchen.
Dab the pieces of belly pork with a bit of kitchen roll to dry them off. Place them on a rack, with a little space between each (so they don’t stick together when cooking) and make sure you have a drip-pan underneath. Sprinkle generously with salt. And I mean very generously. ‘Bad-for-my-blood-pressure’-generously. The salt helps to draw out fat and water, making it very crispy.
Pop into a really hot oven (around 225 c or 450 f) for around 20 minutes. Keep checking! You want them really crisp. Not burnt.
When the strips of belly pork are nice and crispy on one side, flip them over. From this point you have to be really vigilant because the second side never takes as long as the first… So watch them like a hawk!
Nice and crispy on both sides? Then you’re ready to serve up. We always have it with the traditional accompaniments of persillesovs (homemade parsley sauce) and boiled potatoes. Not forgetting, of course, some of our (killer) Danish cucumber salad, agurkesalat
Velbekomme! And skål! [she said, holding a nice chilled Carlsberg]
Hope you have a wonderful Wednesday!