Stegt flæsk

Ingredients

Quantities for 4 servings.

• 900 g Pork belly, in 5 mm slices
• 1 kg Potatoes
• 500 ml Milk
• 50 g Butter
• 50 g Flour
• 100 g Parsley
• 0.5 tsp Nutmeg
• 200 g Pickled beetroot, to serve
• to taste Salt and pepper

Method

1. Pat the belly slices dry with paper and salt them on both sides.
2. Lay them in a single layer in a cold dry pan and turn the heat to medium.
3. Fry eight minutes a side, pouring the rendered fat off into a cup as it collects.
4. Boil the potatoes in their skins until tender and peel them hot.
5. Melt the butter, stir in the flour and cook it two minutes without letting it colour.
6. Pour in the milk in a thin stream, whisking until smooth, and cook the sauce five minutes.
7. Stir in the mountain of chopped parsley, the nutmeg, salt and pepper and serve with the pork, potatoes and beetroot.