The DANISH Pork Belly Sandwich | FLÆSKESTEG Sandwich My Way

flæskesteg

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey is leaner while pork shoulder is more economical.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber; white bread is often less expensive.

pickled red cabbage

🥗Healthier: fresh coleslaw

💰Cheaper: sauerkraut

Coleslaw is lighter; sauerkraut is budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients; dried herbs are cost-effective.

Score the skin of the pork belly if it isn't already scored.

Rub a little neutral oil on the pork belly to prevent sticking and help the salt adhere.

Generously massage salt into the pork belly.

Add a couple of bay leaves and a small handful of black peppercorns for seasoning.

Cover the pork belly and place it in the oven at 175°C (350°F) for three hours to tenderize the meat.

Pour a little water into the pan to prevent burning.

After three hours, switch the oven to broil to crisp the skin, watching closely to avoid burning.

Once the skin is crispy, remove the pork belly from the oven and let it cool before slicing.

Slice the pork belly into thick slices once cooled for easier handling.

Prepare the sauce by mixing mayonnaise with sour cream and shredding fresh horseradish into the mixture.

Season the sauce with salt and fresh cracked black pepper.

Spread the sauce on a brioche bun.

Layer the sliced pork belly on the brioche bun.

Add pickled beets on top of the pork belly as a substitute for pickled red cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens