Ad
related to: smoked pork belly slices recipe the endless meal
Search results
Results From The WOW.Com Content Network
Stegt flæsk (Danish: [ˈstekt ˈflesk]) is a dish from Scandinavia consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs).The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'.
The szalonna is returned to the fire and the process is repeated until the piece of bread is nearly saturated with fat from the szalonna. Sliced cucumber, red onion, green peppers, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it off ...
Preheat the oven to 375°. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, set the pork on the rack; reserve cup of the marinade. Cover and smoke for 40 seconds; remove from the smoker. In an ovenproof skillet, heat the oil until shimmering. Add the pork and season with salt and pepper.
For weeknight-friendly recipes, we love pork chops with mustard sauce, maple-infused pork tenderloin, slow-cooker pulled pork casserole or pork and pistachio meatballs.
Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called crispy pork belly (脆皮燒肉) is also popular. The pork is cooked and grilled for a crispy skin. [4] Pork belly is also one of the common meats used in char siu.
For the pork belly, heat the olive oil in a medium-sized frying pan and add the pork belly slices. Fry until lightly browned and crispy on both sides, about 10-15 minutes total.
Æbleflæsk (apple-pork), fried pork slices served with a compote of apple, onion and bacon. Stegt flæsk med persillesovs, slices of fried belly pork served with persillesovs (white sauce with chopped parsley) and potatoes. In 2014, voted as the national dish in a vote organised by the Ministry of Environment and Food of Denmark.
Transfer the pork to the oven and roast until pale pink in the center, 15 minutes. Transfer the meat to a carving board and let rest for 5 minutes. Pour off the oil and set the skillet over high heat.