News article, 30. June 2023

Lightly salted pork with asparagus fricassee

Recipe of the month.

Photo: Danish Agriculture & Food Council

Recipe by Susanne Palmqvist

Ingredients
For 6

1½ kg pork fillet with 3mm rind
4 tbsp salt
1 tbsp sugar
1 carrot
1 onion
10 large peppercorns
500 g fresh green asparagus
25 g butter
25 g wheat flour
Approx. 3 dl meat stock
1 dl cream (9%)
1 tray watercress

Accompaniments
1 ½ kg new potatoes and carrots (if desired)

Approx. 1 hour, plus slight salting for 2 days

Method

Lightly salted pork fillet
1. Rub the meat with salt and sugar and put it in the fridge in a plastic bag for 1½-2 days.
2. Turn the bag now and again.
3. Rinse the meat.
4. Transfer to a pan of boiling water to cover.
5. Bring to the boil and skim.
6. Add the peppercorns.
7. Taste the stock after 10 mins. If it’s very salty, change the water.
8. Cover. Simmer under low heat for approx. ¾-1 hour.
9. Use a meat thermometer to check that the core temperature is 65 degrees.
10. Take up the meat.
11. Cut away any rind.

Asparagus frikassée
1. Cut the asparagus into medium-sized pieces.
2. Melt the butter and mix in the flour.
3. Use the stock to get the right consistency.
4. Add the cream and heat through.
5. Add the asparagus; boil for 4-5 mins.
6. Season and stir in the trimmed watercress prior to serving.
7. Cut the meat in thin slices.

Accompaniments
1. Rinse the potatoes.
2. Boil the potatoes in their skins for approx. 10 mins.
3. Rinse the carrots and cut them into bitesize pieces.
4. Boil the carrots for approx. 5-7 mins until tender.

ENERGY DISTRIBUTION

Energy content per 100 g of the dish with rind:
Energy: 472 kJ (112 kcal)
Protein: 8 g
Carbohydrate: 7 g
Fibre: 1 g
Fat: 6 g

Energy content per 100 g of the dish with rind:
Energy: 367 kJ (87 kcal)
Protein: 8 g
Carbohydrate: 8 g
Fibre: 1 g
Fat: 3 g