Danish Panaret Flæsk: Fried or Breaded Salt Pork10:17 PM
Panaret Flæsk is something that I've always wanted to try. Since no place near here serves it, and my grandmother was more likely to make a good Danish meatball than fry pork, I was on my own to make it happen. I found a pretty good recipe from my old 1941 "From Danish Kitchens" cookbook and set out to find ingredients. (In some places in the U.S. this is also called "Streak-o-lean" "Streakalean" or fried fatback.)
Now, before you try this, there is an important distinction to make between 'pork belly' and 'salted fat back' or even 'salt pork'. Both are made from the same cuts of meat. The pork belly may or may not be already seasoned. Salted fat back and salt pork are as they say -- they are very salty (like bacon!)
Danish Panaret Flæsk Recipe
- 1/2 pound sliced salted pork
- 1/2 cup flour
- 1/2 cup bread crumbs (I like panko)
- 1 cup milk
- 3 tablespoons milk
Start by soaking the pork in a bowl of the one cup milk. Allow it to sit for at least 2 hours in the fridge, the longer the better. (The milk draws out some of the saltiness of the pork.) If you like your food less salty, leave it in there overnight.
Drain the milk and set the pork on paper towels. Prepare the breading by mixing the flour and 3 tablespoons milk in a bowl. Set a separate bowl out with the panko. Take one piece of pork, dredge it in the paste, then press into the crumbs, covering both sides.
Fry in a frying pan filled with 1/2 inch vegetable oil heated to medium-high heat. Turn over after 1 minute on one side. Fry for the second minute. Remove and drain on paper towels. Serve with something yummy like Blomkallsgratin (Cauliflower Gratin Casserole), Brunede Kartofler (Browned Potatoes), and Gulerødder (Carrots in Parsley Sauce.)
This is very salty! Some people cannot handle how salty it is. My husband was not a fan. I think that very thin slices, soaked a long time, and maybe soaked twice (after changing the milk) would help. Or you can just fry a piece of bacon in the same manner and skip some of the milk soaking!
One of my recipes even suggested beating the pork with a rolling pin or meat tenderizer. This makes the pork thinner, more tender, and also gives it more surface area to pull salt from when in the milk. I would highly recommend this extra step!
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