Norwegian Pork Belly with White Sauce
Crisp fried salted pork belly, white sauce and rutabaga mash make flesk og duppe one of the most traditional Norwegian dinners. This recipe for "flesk og duppe"…
Ingredienser
Sauce
Sides
Instructions
Peel the rutabaga and cut it into even cubes.
Place the rutabaga in a saucepan, cover with water and cook for 25 to 30 minutes, until completely tender.
Drain the water and let the rutabaga steam dry for a minute.
Mash the rutabaga roughly or smoothly as desired.
Stir in butter and cream while the mash is still warm.
Season with salt and pepper, and keep the mash warm under a lid.
Peel the potatoes and boil them in lightly salted water until tender.
Drain the water and let the potatoes steam dry before serving.
Slice the salted pork belly if it is not already sliced.
Heat a large frying pan over medium heat.
Fry the pork belly in butter until golden and crisp, about 3 to 4 minutes on each side.
Remove the pork from the pan and place it on a plate.
Save the pan fat for the sauce.
Sprinkle flour into the pan fat and stir well over medium heat for 1 to 2 minutes.
Gradually whisk in whole milk.
Add meat stock and let the sauce simmer for 5 to 8 minutes, until thickened and smooth.
Season the white sauce with salt and pepper.
Serve crisp pork belly with white sauce, rutabaga mash and boiled potatoes.
Sprinkle finely chopped parsley over the potatoes just before serving.
Nutrition per serving
Energi ca. 1233 kcal
Protein 36.9 g
Fett 90.0 g
Karbohydrater 72.0 g
Fiber 10.5 g
Sukker 19.9 g
Salt 17.6 g
Tips & tricks
Fry the pork over medium heat so the fat has time to render. This makes the slices crisper and gives more flavorful pan fat for the sauce.
Did you know?
"Flesk og duppe" is classic Norwegian comfort food where the pan fat from salted pork belly flavors the white sauce. This gives the sauce a mild, salty and meaty character. Rutabaga mash and potatoes make the dish filling and traditional, while crisp pork contrasts with the soft sauce.
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