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Pork Belly/Bacon With Parsley Sauce and New Potatoes

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    Pork Belly/Bacon With Parsley Sauce and New Potatoes

    Okay, this is definitely not heathy... But it tastes soooo good. It is yet another Danish classic:

    Bacon With Parsley Sauce and New Potatoes. The Parsley Sauce is creamy and fresh with tons of aroma and goes SOO well with the bacon. :-)
    Click image for larger version

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    Ingredients:

    Pork belly
    Bacon
    Potatoes
    Flour
    Butter
    Cream (or milk)
    Fresh parsley
    Fresh lemon

    Method

    Start out by preheating your grill to 200 C (392 F) and set it up to indirect grilling.

    It is always preferable to use a whole piece of pork belly and cut it out yourself. Today I was only able to get my hands on pre-sliced pork belly which consequently is cut into slicer a little thinner than I would prefer. Ideally the slices should be around 1 cm.

    Today I used a combi of pork belly and a good, Danish, smoked bacon.

    Remove the cartilage – if any – from the slices. Add a generous amount of fine salt to the pork belly (but not the smoked bacon).

    Wash the potatoes and place them in a drip pan under the grill grates in the indirect zone with a bit of your favourite seasoning.

    I use a bit of a "nerdy tool" brilliant for cooking pork belly and bacon. If you are so lucky to own one, place the meat in it

    Click image for larger version

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    Place the meat over the drip pan to allow the fat to drip on to the potatoes. In my opinion the meat should not be grilled directly over the coals: the meat is extremely fatty and once the melted fat ignites on the coals, you will get an unpleasant taste.

    Let the meat cook for about 45 - 55 minutes until crisp (but not dry). Halfway through see if you can “shake” the drip pan to avoid burning the potatoes.

    You will end up with delicious meat and potatoes full of flavour!

    Click image for larger version

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    The sauce:

    Start by melting 3 tbsp. of butter in a pan and add 3 tbsp. flower. At this point you need to have your cream ready. Be sure to stir the flower/butter mix constantly until the mixture is light brown. Then add the cream. As this is a thick sauce, you need to stir regularly. Once the sauce has boiled for a couple of minutes, add a squeeze of lemon and chopped parsley.

    Add salt and pepper to your taste.

    Enjoy!



    #2
    Throw in a couple of fried eggs and I'm there !!!

    Comment


      #3
      Beautiful!

      Comment


        #4
        Looks great! Thanks for sharing!

        Comment


          #5
          I'll take some please!

          Comment


            #6
            Beautiful. Sounds great.

            Comment

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