Sunday dinner – Danish National dish Stegt flæsk, roasted pork belly with creamy parsley sauce, served with mashed potatoes

Again! One week past and I did not get my last Sunday recipe written and posted, so bad! Was too busy last week, now business networking going on and running around with different events. So, when I have a new post this week, of course I remembered that I better get the one from last week done.

So, here I go! The one from last week was a National dish from Denmark, it is a pork belly dish and usually they serve this with boiled potatoes, I would like to go for mashed potatoes instead.

So, the first thing you should do is to get the potatoes steamed in a pot of hot water. On the other hand, you can get the pork belly ready. I would say, by the time that your steamed potatoes are half-way through, you can start to work on the pork belly. Preheat the oven under 180C, season the pork belly with some salt and pepper, then coat a nice layer of olive oil or melted butter on the pork belly. Then place them nicely in the oven and grill them for 20 to 25 minutes, flip it over in the middle, and make sure they are all browned and nicely grilled.

We are using some bacon or pancetta to create more texture for the mashed potatoes. Fry the bacon or pancetta in a hot pan until they turn crispy, chop them in small dices. Set the bacon aside for later used. For the mashed potaoes, use the masher to make mashed potatoes, let them sit in a large bowl. Now boil the cream in a pot, on the other hand, we pour in the oil from the bacon into the mashed potatoes, mix them well together. When the cream is done, pour them slowly into the mashed potatoes, mix them well together, add some  grated cheese if you are a cheese lover. Then add in diced bacons, spring onion, and taste to add salt and pepper. Leave them in a bowl with cling film under the heat of some hot water. Keep it nice and warm until you are ready to serve with the pork belly.

Now, we have to get the creamy sauce ready. Melt some butter in the hot pan, then stir in some plain flour, keep stirring and let it cook a bit. Then, pour in heavy cream, and let them zimmer until it turns thick. Add in a lot of chopped parsley for the flavour. When the pork bellies are ready, get them out from the oven and serve them with some creamy sauce on top, and the mashed potatoes aside.

The best is to finish all pork belly in one go, they don’t taste good overnight, so try not to leave any leftover.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s