Recipe for crispy pork with parsley potato salad
The perfect football snack: With the UEFA European Championship in Germany underway and plenty of football during mealtime, I got the idea to create a dish that is easy to eat in front of the TV and perfect for a lighter summer dish based on the Danish classic: Fried pork with parsley.
The pork becomes crispy in the oven, and the potato salad is prepared with homemade mayonnaise, which adds a lovely depth of flavor. The parsley and finely chopped red onions add a fresh and sharp taste that complements the soft potatoes. It’s a dish that’s easy to make but tastes like more.
This recipe guides you through each step, so you end up with a result that both looks fantastic and tastes even better. Feel free to serve the dish with pickled beets for the ultimate Danish food experience.
Crispy Pork with Parsley Potato Salad
Ingredients
Boiled potatoes
- 500 gram Potato
- Salt
Mayonnaise:
- 1 pcs. Egg
- 1 tsp. Salt
- 0.5 tsp. White Wine Vinegar
- 1 tsp. Dijon Mustard
- 2 dl Rapeseed Oil
- 1 tablespoon Vinegar e.g. apple cider vinegar or white wine vinegar
- 0.5 tsp. Lemon Juice
- Salt to taste
Potato salad mix
- 2 dl Mayonnaise preferably the homemade version above
- 500 gram Potato boiled and cooled
- 1-2 tablespoon Sour Cream
- 1 pcs. Red Onion finely chopped
- 1-2 handful Broad leaf parsley chopped
Rosted pork belly
- 500 gram Smoked pork belly
Instructions
Crispy Pork
- Cut the pork into slices about 0.5-0.8 cm thick.
- Place them on a baking sheet lined with parchment paper in the oven.
- Bake them at 160 degrees Celsius (320 degrees Fahrenheit) (fan) for about 30-35 minutes.
- Take them out of the oven, increase the temperature to 225 degrees Celsius (437 degrees Fahrenheit) (fan), and once the oven is hot, put them back in until they turn golden – this takes about 5-10 minutes. Alternatively, you can fry them in a pan on high heat for a couple of minutes on each side.
- Take them out and let the meat rest for a few minutes, e.g., on a rack.
- Serve immediately.
Boiling Potatoes
- Find a pot. Put the potatoes in and add cold water until the potatoes are covered.
- Boil the potatoes for 15 minutes. Remove the water and let the potatoes cool.
Homemade Mayonnaise (immersion blender)
- While the potatoes are cooling, find an immersion blender and a tall glass that fits it.
- Break the egg into the glass.
- Add salt to the glass, followed by vinegar and Dijon mustard.
- Add the oil in a steady stream.
- Place the immersion blender all the way at the bottom of the glass and turn it on.
- Use a circular motion at the bottom of the glass for a few seconds.
- Slowly lift the immersion blender while continuing the circular motion. Continue until you reach the top of the glass and the mayo has thickened.
Potato Salad Mixture
- Finely chop the onion.
- Add the onion and mayonnaise to a larger bowl and add sour cream.
- Finely chop the parsley and add it, then mix everything together.
- Season with salt and pepper and possibly a little sugar.
- Cut the potatoes into pieces about 2x3 cm and mix them into the blend.
- The potato salad is ready to be eaten – but can also be refrigerated for a couple of hours.
Serving
- Serve the crispy pork with your parsley potato salad and pickled beets.
- Enjoy your meal.
Notes
Tip
If you don't have an immersion blender, you can use store-bought mayonnaise or whisk the mayonnaise from scratch. If you do, only use the egg yolk instead of the whole egg.