2022 Tour de France - Stage 2: Roskilde to Nyborg.
Day 2 of the tour is underway and, unlike the fast and wet time trial yesterday, the riders have a full day of riding under sunny skies ahead of them. As I was preparing out my TDF menu, I had initially thought Danish food would be light, healthy and perhaps full of fish items. I was wrong. The Danes LOVE fatty meats! As such, today's stage-specific dish is called Stegt Flæsk and is a roasted pork belly with crispy rind and accompanied by a creamy sauce smothered on potatoes. I’m sure the riders would welcome this to recharge their batteries after one long day and to prepare for another tomorrow.
Stegt Flæsk (Pork belly with parsley sauce)
2.5 lbs pork belly (with rind still in-tact)
Kosher salt
Sea salt
Lemon
1.5 lbs spring potatoes
2 tbsp butter
2 tbsp flour
1 cup whole milk
½ cup cream
Nutmeg
Parsley
A day before you want to prepare the meal, score the belly rind in a cross-hatch pattern. Liberally salt the top and place in the fridge, uncovered. Check the belly after a few hours. If that salt has pulled moisture to the surface, blot with paper towels. Sprinkle with a little more salt and return to the refrigerator and let set overnight.
The next day, take the belly out of the refrigerator and set on the counter for 60-90 minutes to come closer to room temperature. Give the belly one last dab to remove excess moisture.
Slice the lemon in half and rub all over the scored rind. Season with some sea salt and black pepper.
Preheat the oven to 450 degrees. Place the prepared pork belly on a parchment-lined baking sheet. Bake in the oven for 30 minutes. Reduce the heat to 325 and cook until the meat registers 175, about 90 minutes.
While the meat cooks, bring the potatoes to a boil and simmer until just tender. Turn off the heat, drain, and return the potatoes to the pot and cover to lightly steam with the residual heat until ready to serve.
While the pork rests, melt the butter in a small pot. Whisk in the flour and cook until golden, about 2 mins. Then slowly whisk in the milk and simmer, stirring frequently, for a few mins.
Off the heat, add in the cream and some freshly grated nutmeg. Stir to combine, adding either more cream (or chicken stock), if necessary, to thin out the sauce. Stir in some minced parsley and reserve.
To serve, thinly slice the pork belly. You may lose the crunchy rind in the process. If so, just top on the sliced belly pieces. Place some potatoes next to the pork and cover with the creamy sauce. Garnish with more minced parsley and season the potatoes with some salt and freshly cracked black pepper. Add some greens to the plate and give a little squirt of lemon juice.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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