Bacon Unwrapped

Sunday, May 03, 2009

Stegt Flæsk

A while back, one of my readers - Charles - sent me the following email about a Danish bacon dish called Stegt Flæsk (which translates to "fried pork strips"):

"I would like to mention a Danish dish that my wife's relatives have prepared for us in the past. It's called Stegt Flæsk. Basically, it is bacon, but unlike American bacon it is cut about 1/2 inch thick. They have made it for us when they visited and it left a huge layer of bacon grease in the bottom of the oven. Needless to say, it was awesome."

Apparently the bacon strips are usually served with potatoes covered in a gravy/sauce and the full name of the dish is "stegt flæsk med persillesovs." Anyone else familiar with this culinary delight?

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5 Comments:

  • Nice blog. Your blog reminds me a show named Unwrapped Episodes. This show reveals the secret of the food which we gets from market. This is amazing show. why don't you put some videos of Unwrapped TV Show in your blog.

    By Blogger miecky, at 5:49 AM  

  • I'm Swedish but we lived 'just across the water' from Denmark so I've eaten this one quite a few times.

    "persillesovs" literally means parsley sauce and is quite.

    There are a fair few variations on this dish, both in Sweden and Denmark. One very common sauce is a white sauce with onions. That works like a charm with these thicker bacon slices.

    // Mike

    http://www.freestylecookery.com
    http://twitter.com/swedishmike

    By Blogger Swedish Mike, at 11:50 PM  

  • Stegt flæsk isn't really made from bacon per se - you will find bacon in any Danish supermarket but that will be the same stuff you have in the US. Heck, we even export tons of bacon to the US... And lots of other places too, seeing as we have 4-5 times as many pigs in the country as humans. We can't eat all that pork ourselves, sadly.

    Basically the stuff used here is similar to bacon but thicker (1-2 centimeters I guess, about ½-1 inch) and doesn't get crusty much. The taste and size is fairly similar to individual spare ribs, but obviously it's without ribs :P

    By Blogger bbbbb, at 4:06 PM  

  • So - I recently had this dish at a restaurant in Copehagen. I was so excited when I saw it on the menu, as I am a pork fat enthusiast...but when it arrived to the table, well, it was inedible. The pork strips were as hard as a rock! And not salty at all. I could barely bite into a piece. I called the waitress over to see what she thoguht about it, but to my dismay, she seemed to think that was exactly how it should be.
    Any thoughts/insights?

    By Blogger THE STORY SO FAR..., at 12:03 AM  

  • You've been had. The problem is, that some danish "restaurants" believe they can make a decent version of this dish.

    That is unfortunally not always the truth.

    The right way is that the meat is crispy on the surface, but tender on the inside.

    By Blogger Le Chiffre, at 6:52 AM  

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