A Dutch speklappen recipe is something you’ll see all over the Netherlands. I lived in Holland for several years and cooked speklappen, also called speklapjes, plenty of times. The name simply means pork belly slices in Dutch.
Speklappen are thin slices of pork belly, usually pan-fried until browned at the edges. They’re common in Dutch home cooking because they’re inexpensive, reallyt tasty and pair well with potatoes, vegetables, rice or noodles. Think of them as thick pork belly slices, not bacon, since they aren’t cured or smoked.
You can serve speklappen straight from the pan, spoon a sauce over them, or pair them with simple sides and let the pork do the work.
What are Speklappen?
Speklappen are thin pork belly slices used in Dutch cooking. They’re usually fried in a skillet or cooked on the grill, and they’re often served with potatoes, vegetables and applesauce.
The word speklapjes means the same thing, so you’ll see both names used. In everyday cooking, they’re a simple way to turn pork belly into a quick main dish.
How to Cook Speklappen
The simplest way to cook speklapjes is in a little oil in a skillet or frying pan. Once the oil’s hot, add the pork belly slices in a single layer and fry until browned and crisp at the edges. I always flip halfway through to ensure both sides cook evenly.
I like them with an Asian-style sauce over egg noodles or egg fried rice. They also work well in some Malaysian recipes.
You can also serve belly pork slices with mashed potatoes and gravy, or with simple side dishes and let the pork be the focus. They’re also good crumbled over a stamppot recipe.
Cooking Tips
If you’re new to cooking speklapjes, start with a skillet and a little oil. Fry them until browned and cooked through, then serve them plain or with a sweet or spicy sauce (or swicy sauce!)
You can also buy barbecue speklappen. These might be cut a little thinner for faster grilling, or sold as regular pork belly strips meant for the barbecue. Either way, they need enough time to brown properly and cook through.
How to Make Them More Tender and Juicy
If you want a softer texture, brown the speklapjes on both sides first. Lower the heat, pour about half a cup (125 ml) hot water into the pan, cover with a lid and let them simmer gently for about 30 minutes.
This gives the fat more time to render and softens the pork belly, so the slices come out juicier and easier to bite through.
Why Speklapjes are Popular in Dutch Cooking
Speklapjes are a staple in Dutch cooking because they’re familiar, affordable and versatile. You can serve them with classic Dutch sides like boiled potatoes, vegetables and applesauce, or cook them on the barbecue for a smokier result.
Pork belly has a rich flavor, and speklapjes can come out crisp at the edges or softer if simmered. That’s a big part of why they’ve stayed popular on Dutch tables for generations.
Where to Buy Pork Belly
If you’re looking for pork belly to make speklapjes, you might not always find it in a small neighborhood supermarket. Larger stores, Asian grocery stores and butchers are usually the best places to look.
Farmers’ markets and specialty meat shops can also be worth checking, especially if you want a better-quality cut.
What are Barbecue Speklappen?
BBQ speklappen are pork belly strips prepared for grilling. Sometimes they’re cut thinner so they cook faster, and sometimes they’re simply sold as regular strips meant for the barbecue.
Speklapjes aren’t only cooked in a frying pan. Many Dutch families serve them with boiled potatoes, vegetables and applesauce, and they’re also popular on the barbecue because pork belly develops plenty of flavor over heat.
Whether you’re grilling outdoors or cooking indoors, speklapjes are a classic Dutch way to cook pork belly.
Dutch Speklappen or Speklapjes Recipe
Ingredients
- 4 speklappen or speklapjes
- Oil, for frying
Method
- Heat a couple of tablespoon of oil in a skillet or wide frying pan until hot.
- Add the meat and fry on both sides until golden brown and crispy.
Speklappen are also used to make babi pangang, an Indonesian dish that became hugely popular in the Netherlands. You can also fry them until crisp and serve them with mashed potatoes, a green vegetable and gravy or au jus.
FAQs
What are speklappen?
Speklappen are thin slices of pork belly used in Dutch cooking. They’re usually pan-fried or grilled and served with potatoes, vegetables, rice or noodles.
Are speklappen and speklapjes the same thing?
Yes. Both words refer to pork belly slices. Speklapjes is just another way of saying the same thing.
Are speklappen the same as bacon?
No. Speklappen are fresh pork belly slices, while bacon is cured and often smoked. They cook differently and don’t have the same flavor.
What do you serve with speklappen?
They’re good with boiled potatoes, mashed potatoes, vegetables, applesauce, rice or noodles. They also work with gravy or a sweet-spicy sauce.
Some images from Pexels