Stegt Flæsk med Persillesovs (Crispy Pork Belly with Parsley Sauce)
Local name: Stegt flæsk med persillesovs
In short: Slices of fresh pork belly fried until crisp, served with boiled potatoes and a creamy parsley sauce, chosen by Danes in 2014 as their national dish. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 800 kcal
Stegt flæsk med persillesovs, crispy fried pork belly with parsley sauce, was named Denmark's national dish in a public vote in 2014. Slices of fresh pork belly are fried slowly until the fat renders and the edges turn crisp, then served with boiled potatoes and a creamy white sauce full of chopped parsley. Pickled beets or a little mustard on the side add a sharp counterpoint to the rich pork.
Instructions
- Put the potatoes in a pot of cold water with the salt. Bring to a boil and simmer for 20 to 25 minutes, until tender. Drain and keep covered.
- Heat a large skillet over medium-low heat. Season the pork slices with the salt and pepper and lay them in a single layer. Fry for 6 to 8 minutes per side, pouring off excess fat, until golden and crisp. Work in batches.
- Keep the cooked pork warm on a rack in a 100°C (210°F) oven while you fry the rest.
- For the sauce, melt the butter in a saucepan over medium heat. Stir in the flour for 1 minute, then whisk in the warm milk a little at a time. Simmer for 5 to 6 minutes, stirring, until thick.
- Take the sauce off the heat and stir in the parsley, salt, white pepper and nutmeg.
- Serve the pork hot with the potatoes, the parsley sauce and pickled beets or mustard.
Tips
- Start with a moderate heat so the fat melts slowly and the meat crisps without burning. Pour off the fat as it collects, and drain the slices on a rack, not paper towels, to keep them crisp.
- Stir the parsley in at the very end, so the sauce stays bright green. Plenty of parsley is the point of the dish, so use a big bunch.
Questions and answers
What cut of pork is used?
Fresh, unsmoked pork belly, called sideflæsk in Danish, cut into thin slices. Streaky belly with a good balance of meat and fat crisps best. Smoked bacon is saltier and does not give the same result.
Can I make the sauce ahead?
Yes, but add the parsley only when you reheat it. Warm the sauce gently with a splash of milk, whisking, because it thickens as it cools.
Is this really the national dish of Denmark?
It won a public vote for national dish in 2014. Denmark has no official national dish, though, and frikadeller and smørrebrød are also widely named.
How long does it take to make Stegt Flæsk med Persillesovs (Crispy Pork Belly with Parsley Sauce)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Stegt Flæsk med Persillesovs (Crispy Pork Belly with Parsley Sauce)?
About 800 kcal per serving, with 37 g of protein, 46 g of carbohydrates and 52 g of fat. These values are estimates.
Nutrition per serving
| Calories | 800 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 46 g |
| Fat | 52 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
