Stegt flæsk med persillesovs

Crisp slices of fried pork belly with boiled potatoes and a white parsley sauce.

Prep: 15 min
Cooking: 40 min
Total: 55 min
Servings: 4

About the dish

Stegt flæsk med persillesovs is slices of pork belly fried or roasted until golden and very crisp, served with boiled potatoes and a thick white sauce full of chopped parsley. It is a simple, filling dish from the old country kitchen that Danes still eat at home and in inns, often with a beer. In 2014 it was chosen as the national dish in a public vote organised by the Danish food ministry. Pickled beetroot or rhubarb compote sometimes comes on the side.

Main ingredients

pork belly
potatoes
parsley
milk
butter
flour

More: Wikipedia (en)

Recipe

Stegt flæsk med persillesovs

https://foodmap.ominuvo.com/dish/stegt-flaesk

Ingredients

4 servings

1 kg skinless pork belly, sliced about 5 mm thick
1 kg small potatoes
40 g butter
40 g plain flour
600 ml milk
1 large bunch of parsley, finely chopped
¼ tsp nutmeg
salt and pepper

Method

Sprinkle the pork belly slices with salt on both sides.
Lay them on a rack over a baking tray and roast at 200°C for 30–40 minutes, turning halfway, or fry in batches in a dry pan, until crisp and golden. Drain on kitchen paper.
Meanwhile peel the potatoes and boil them in salted water until tender.
Melt the butter in a pan, stir in the flour and cook for a minute without letting it colour. Gradually whisk in the milk and simmer for 5 minutes until thickened.
Season the sauce with salt, pepper and nutmeg and stir in the parsley just before serving.
Serve the pork with the potatoes, generously covered with parsley sauce.

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