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Stegt Flæsk med Persillesovs

Name: Stegt Flæsk med Persillesovs
Total time: 40 min
Yield: Serves 4
Cuisine: Denmark
Ingredients: 500g (thick-cut) Pork belly; 6 Potato; 30g Butter; 2 tbsp All-purpose flour; 400ml Milk; 1 bunch Parsley; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Crisp-fried pork belly with parsley white sauce and potatoes — Denmark's national dish.

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📖 The Story Behind This Dish

Stegt flæsk med persillesovs means 'fried pork with parsley sauce,' and in 2014 it was voted Denmark's national dish in a public poll. Thick slices of pork belly are fried until crisp and served with boiled potatoes and a white sauce loaded with parsley. Humble, yet a nostalgic taste of home for Danes.

🌆 Where it's eaten: At a country eatery in Denmark, crisp pork belly and steaming potatoes are drenched in parsley sauce as regulars eat quietly.

🥕 Ingredients (serves 4)

Pork belly 500g (thick-cut)
Potato 6
Butter 30g
All-purpose flour 2 tbsp
Milk 400ml
Parsley 1 bunch
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the pork belly 5mm thick and salt it.
Fry slowly in a frying pan, rendering the fat, until crisp on both sides.
Peel and boil the potatoes.
Melt butter in a pan, cook the flour, and gradually add the milk to make a thick sauce.
Add plenty of chopped parsley and season with salt and pepper.
Plate the pork and potatoes and pour over the parsley sauce.

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