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10 min1300 kcal
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Thick slices of pork belly fried until they rattle, with boiled potatoes and a white parsley sauce poured over both — voted Denmark's national dish in 2014, by public ballot.
Sumber
Resipi oleh Danish home kitchens · 🏺 Tradisional · Rye bread, pork and butter, and an insistence that lunch is a slice of bread with something carefully arranged on top — hygge is a real constraint on how food is served, not a marketing word.
Danish · national dish 2014 — An ownerless traditional dish, so no cook is credited. The cited article confirms the fried pork belly, the potatoes and parsley sauce served with it, and the 2014 public vote that named it Denmark's national dish. Quantities and the cold-pan method are this book's own.
Tonton cara membuatnya · 3 video
⏱ 55 min🍽 4 hidangan🔥 780 kcal🇩🇰 Denmark
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Langkah
Boil the potatoes in salted water for 20 minutes and keep them warm in the covered pot.
Lay the pork slices in a cold dry pan in one layer and turn the heat to medium. No oil.
💡 Cold pan, no oil. The fat renders out slowly and fries the meat in itself — start hot and the outside seizes before the fat has gone.
Fry 12 to 15 minutes, turning every few minutes, until each slice is deep gold and rigid. Drain on a rack and keep warm.
Pour off all but 1 tbsp of the fat. Add the butter, stir in the flour and cook 2 minutes without colouring.
Whisk in the milk a third at a time and simmer 5 minutes until it coats a spoon. Season with salt, pepper and nutmeg.
Take it off the heat, stir in all the parsley at once, and pour over the potatoes with the pork alongside.
💡 Parsley goes in off the heat. Simmered, it turns olive-drab and tastes of hay.
💡 Petua
- It won a national vote in 2014, beating frikadeller and flæskesteg. Denmark chose fried pork belly and white sauce, and meant it.
- The pork should snap, not bend. If a slice droops when you lift it, give it three more minutes.
- Some households add a splash of the potato water to loosen the sauce. It works and it is normal.
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