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Danish Pork Belly - Stegt Flæsk med Persillesovs

Introduction & method

In 2014, stegt flæsk med persillesovs - pork belly with parsley sauce - was voted Denmark's national dish. It's really simple, really tasty and really easy to make. What's not to like?

Danish Pork Belly - Stegt Flæsk med Persillesovs Recipe

Cook the Potatoes

Gently rinse the potatoes under cold water - if you have proper new potatoes you'll want to keep the skin on. Depending on their size, cut them into bite-sized chunks or leave smaller ones whole. Put them in a pan of salted water, bring it to the boil and turn it down to a simmer for 15-20 minutes. When they are tender, drain them and place them in a colander over the pan of water to steam-dry until needed.

Make the Parsley Sauce

Finely chop the parsley. In a small saucepan, melt the butter then stir in the flour and mix to a smooth paste. Let it cook for a minute or two then add the milk, stirring well to incorporate the flour and butter. Stir in the cream, cook for a few minutes then taste it. Add salt and pepper as required. Stir in the parsley and cook for 2 minutes. If the sauce is too thick, add a bit more milk. Set aside until needed.

Cook the Meat

Your pork belly needs to be boneless and sliced about 5mm (quarter of an inch) thick. You can leave the rind on or take it off.
Heat a heavy-bottomed frying, skillet or cast-iron griddle plate until quite hot. Spray one side of your meat slices with oil and place them in the pan or on the griddle plate oily side down. Grind salt over the top sides. Cook for 3-4 minutes then turn the slices over, salt the other sides and cook for another 3-4 minutes. The aim is to get the pork golden and crispy. Remove from the pan and serve with new potatoes smothered in parsley sauce.


Ingredients & Info

 500 grams pork belly
 a couple of squirts of spray oil
 a few grinds of sea salt
 a good handful of flatleaf parsley
 50 grams butter
 50 grams flour
 250 ml milk
 50 ml double (heavy) cream
  salt and pepper to taste
 500 grams new potatoes


Plenty of salted water to cook the potatoes

US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 20 minutes.
Total time: 30 minutes.