Recipe for fried pork with parsley sauce
These oven-baked crispy pork belly slices are my take on election pork in connection with the parliamentary election.
As the anticipation builds towards election night, it’s not just the politicians’ blood that’s boiling. “Election pork” has come to encompass more than just the promises politicians make during the campaign: Crispy pork belly with parsley sauce has become a tradition on this fateful evening! Whether it’s Denmark’s national dish or not, it just works.
The parliamentary election doesn’t top my personal priority list, but my husband, on the other hand, is quite politically enthusiastic. Therefore, he of course had to be treated with election pork – and although I might not love the election, I love pork, so both parties were very happy and satisfied.
Crispy pork can get quite messy, but we have pyrolytic cleaning in our oven, so it was all good 🙂
Fried pork with parsley sauce
Ingredients
Rosted pork belly
- 800 gram Pork Smoked
New potatoes
- 1000 gram Potato preferably new
- 18 gram Salt
Parsley Sauce
- 28 gram Butter
- 24 gram Wheat Flour
- 300 gram Milk
- 200 gram Cream
- 0.5 package Vegetable Stock Fond "Du Chef"
- Salt and Pepper to taste
- Apple Cider Vinegar to taste
- 1 bunch Parsley fresh
Instructions
"Election pork"
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with fan.
- Cut the pork into thin slices (approx. ½ cm) and spread them on a rack with a baking tray underneath to catch the dripping fat.
- Cook the pork in the middle of the oven until crispy and golden. Ours took 30-40 minutes to be just perfect.
New potatoes
- Wash and scrub the new potatoes
- Place the potatoes in a pot and fill it with cold water just to cover the potatoes.
- Add salt to the water and turn the stove to medium heat: Remember that potatoes should not be rapidly boiling.
- Check if the potatoes are tender by piercing them with the tip of a paring knife - the knife should slide out of the potato easily.
Rouged parsley sauce
- Rinse the fresh parsley.
- Use scissors to cut the parsley "downwards" into a cup. This is more gentle on the parsley than chopping it on a cutting board.
- Melt the butter in a pot over medium heat.
- Add the flour gradually while stirring.
- Let the butter and flour form a ball and let it heat through for a couple of minutes - this removes the raw flour taste.
- Add the milk a little at a time while stirring.
- Then add the cooking water - again a little at a time and while stirring.
- Repeat the procedure with the stock. I use Fond "Du Chef", and while some might think it's cheating, it's just so good 🙂
- Season with salt, pepper, and apple cider vinegar.
- Adjust the sauce with cream.
- Add the parsley last and wait 30 seconds - now the parsley sauce is ready to serve.
- Traditionally, pickled cucumbers are served with fried pork and parsley sauce. We didn't have any on hand, so we used homemade pickled beets, and it was also delicious!