Easy Pork Belly Recipes - Make Danish Gule Aerter med Flaesk Today

Craving a meal that's both comforting and incredibly satisfying? Get ready to dive into the heart of Danish cuisine with Gule Aerter med Flaesk! This traditional Danish delight, often translated as "yellow split peas with pork belly," is the ultimate hearty dish. Imagine a rich, savory split pea soup, simmered to perfection, served alongside tender, crispy slices of pork belly. It's truly an all-in-one meal that warms you from the inside out. Don't let the authentic name intimidate you; this is one of those surprisingly easy pork belly recipes that delivers big on flavor without a ton of fuss. Whether you're a seasoned chef or just starting your culinary journey, we'll show you how to whip up this delicious piece of food from all over the world right in your own kitchen. It's perfect for a cozy night in, and yes, it can even be an easy food dish to make at home if you're looking for cooking for one recipes (with delicious leftovers!). Let's get cooking!

Ingredients

• For the Gule Aerter (Split Pea Soup):
• 1 pound (about 2 cups) yellow split peas, rinsed and soaked overnight (or at least 4 hours)
• 8 cups water or vegetable broth
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 leek, white and light green parts only, cleaned and sliced (optional, but adds great flavor)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• For the Flaesk (Pork Belly):
• 1.5 pounds pork belly, skin on or off, sliced into 1/2-inch thick pieces
• 1 tablespoon olive oil (if pork belly has less fat)
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Prep the Peas
   1. If you haven't already, rinse your yellow split peas thoroughly under cold running water.
   2. Place the rinsed peas in a large bowl and cover them with plenty of cold water. Let them soak overnight, or for at least 4 hours. Soaking helps them cook faster and more evenly.
   3. Once soaked, drain and rinse the peas again.
2. Start the Soup
   1. In a large, heavy-bottomed pot or Dutch oven, combine the drained split peas, 8 cups of water or broth, chopped onion, diced carrots, diced celery, and sliced leek (if using).
   2. Add the bay leaves and dried thyme.
   3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently.
   4. Cook for about 1 to 1.5 hours, or until the peas are very tender and have broken down, creating a thick, creamy soup. Stir occasionally to prevent sticking.
3. Prepare the Pork Belly
   1. While the soup simmers, preheat your oven to 400°F (200°C). If you prefer pan-frying, you can skip the oven for now.
   2. Pat the pork belly slices dry with paper towels. This helps achieve a crispier finish.
   3. Season both sides of the pork belly generously with coarse sea salt and freshly ground black pepper. If your pork belly has very little fat, you might rub a little olive oil on it.
4. For Roasted Pork Belly: Arrange the seasoned pork belly slices in a single layer on a baking sheet. Roast in the preheated oven for 30-45 minutes, flipping halfway through, until the pork is golden brown, tender on the inside, and crispy on the edges. Cooking time will vary based on thickness.
5. For Pan-Fried Pork Belly: Heat a large skillet over medium-high heat. Add the pork belly slices and cook for 5-7 minutes per side, or until deeply golden brown and crispy. Drain on paper towels to remove excess fat.
6. Finish the Soup
   1. Once the peas are tender, remove the bay leaves from the soup.
   2. Taste the soup and season generously with salt and freshly ground black pepper. Remember, the pork belly is salty, so adjust accordingly.
   3. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup directly in the pot, or carefully transfer some to a regular blender (blend in batches) and then return it to the pot. We like ours a little chunky for that authentic feel!
   Serve It Up!
   1. Ladle the hot Gule Aerter into bowls.
   2. Top each serving with a few slices of the crispy Flaesk (pork belly).
   3. Traditionally, it's often served with a dollop of mustard and some rye bread on the side. Enjoy your delicious Danish feast!