Stegt flaesk, or Danish pan-fried pork belly, is a traditional dish from Denmark that features thick-cut strips of pork belly seasoned with salt, pepper, and sometimes other spices such as garlic or herbs. The pork is then pan-fried until crispy on the outside and tender on the inside, resulting in a rich and flavorful meal that’s often served with boiled potatoes and lingonberry jam.
Here’s a simple recipe for cooking stegt flaesk:
Ingredients:
– 1 lb (450g) pork belly, skin removed and cut into thick slices
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other spices of your choice
– 2 tbsp vegetable oil
– 1 lb (450g) boiled potatoes, for serving
– Lingonberry jam, for serving
Instructions:
1. Season the pork belly slices generously with salt, pepper, and any additional spices you prefer. Let them sit at room temperature for about 30 minutes before cooking to allow the flavors to penetrate the meat.
2. Heat the vegetable oil in a large frying pan or skillet over medium-high heat. Add the seasoned pork belly slices, making sure not to overcrowd the pan (you may need to cook them in batches).
3. Cook the pork belly for about 5-7 minutes on each side, or until it’s crispy and golden brown on the outside and tender on the inside. You can check for doneness by poking a fork into the center of one of the slices; the meat should be cooked through but still moist.
4. Once the pork belly is cooked, remove it from the pan and let it rest on a plate for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
5. Serve the stegt flaesk with boiled potatoes and a generous dollop of lingonberry jam on the side. Enjoy your delicious Danish meal!
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