One of the Danes' favorites: Crispy fried pork, new potatoes, and parsley sauce with lots of parsley.
Recipe for james price’s fried pork with parsley sauce
Well…what can one say?
Fried pork belly with parsley sauce, for example?
One of the Danes’ favorites:
Crispy fried pork belly, new potatoes, and parsley sauce with plenty of parsley.
Summer is on its way!
Servings: people
James Price's Fried Pork with Parsley Sauce
One of the Danes' favorites: Crispy fried pork, new potatoes, and parsley sauce with lots of parsley.
Equipment
- Frying Pan
- Pot
Ingredients
- 20 slices Pork about 1 cm thick - maybe a bit more
- Salt
- 1 bunch Parsley curly, preferably a large bunch
- 28.4 gram Butter
- 15.6 gram Flour
- 800 gram Whole Milk
- Salt and Pepper
- Nutmeg grated
- Potato
Instructions
- Salt the pork slices and let them sit with the salt for about an hour at room temperature.
- Pat them dry with paper towels if needed.
- Distribute them on a large pan - or several - and fry them slowly over medium heat, turning regularly.
- Pour off melted fat as needed.
- It takes time, so be patient.
- When most of the fat has melted off and the pork is crispy, remove it from the pan and drain on paper towels.
- Sprinkle with a little extra salt if needed.
- For the parsley sauce, melt the butter in a saucepan.
- Add the flour and cook without browning.
- Add cold milk a little at a time while whisking vigorously.
- Let the sauce simmer for a few minutes over low heat.
- Season with salt, pepper, and grated nutmeg.
- Cut the thick stems off the parsley and blend them with a little extra milk.
- Add the blended mixture to the sauce.
- Chop the rest of the parsley finely and add it to the sauce.
- Taste and adjust seasoning.
- Serve the crispy pork with boiled potatoes - preferably new - and parsley sauce.
- Some also like to have a pickled beetroot on the side.