Roast Pork with a Danish twist!

Roast Pork with a Danish twist!

We all missed travelling and tucking into national dishes this year! Watching the Euro's this year inspired us to select some national dishes for you to try! So have a taste of Denmark this week! 

Grilled Pork Belly with Parsley Sauce

Ingredients

  • 800 g boneless pork belly, cut into 1 cm-wide slices
  • 1 tbsp olive oil
  • 1 kg potatoes
  • 2 tbsp salt
  • sea salt flakes, to season

Parsley sauce

  • 50 g butter
  • 35 g(¼ cup) plain flour
  • 500 ml(2 cups) milk
  • ½ tsp salt
  • ½ cup finely shredded curly or flat-leaf parsley, plus extra, to serve
  • freshly ground black pepper

Preheat the oven to 200°C.

Place the pork on a large rack set inside a large roasting tray. Brush the pork with oil and season well with sea salt flakes on both sides. Cook for 40 minutes or until the pork is golden and crisp, turning halfway through. Remove from the oven and cover loosely with foil. Set aside for 5 minutes to rest.

Meanwhile, place the potatoes in a large saucepan and cover with cold water. Add the salt and bring to the boil. Simmer the potatoes for 15 minutes or until tender when tested with a skewer. Drain and allow to dry in the pan with the lid off.

To make the parsley sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the cold milk, then simmer, stirring continuously until the sauce has thickened to your desired consistency. Season with salt and pepper, then stir through the parsley.

Serve the potatoes and pork with the parsley sauce drizzled over and a sprinkling of extra parsley.

To make it easier we created a small shopping list for you! Click here

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