Danish
⭐ Highly Rated
35 minmedium
DanishLunch
Recipe Story
origins & traditionsStegt Flæsk med Persillesovs is Denmark's beloved national dish, featuring thick-cut pork belly strips fried until golden and crispy, served alongside tender boiled potatoes and a rich, velvety parsley sauce. This hearty one-pot meal represents the essence of Danish home cooking, combining simple ingredients with careful technique. The pork is traditionally cut into thick strips and pan-fried slowly to render the fat and achieve maximum crispiness while keeping the meat tender. The parsley sauce, made with butter, flour, milk, and fresh parsley, provides a creamy contrast to the crispy pork. Often served with pickled beets on the side, this dish embodies Danish hygge and comfort food traditions. Perfect for a satisfying lunch, it showcases how Danish cuisine transforms humble ingredients into something truly special through proper cooking techniques and attention to detail.
Instructions
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Cut the pork belly into strips about 1/2 inch thick, ensuring each piece has both meat and fat layers. Pat dry with paper towels and season with salt and black pepper.
Peel the potatoes and cut into even chunks. Place in a pot of cold salted water, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
While potatoes cook, heat a large skillet over medium heat. Place pork strips in the pan without oil (the fat will render). Cook for 8-10 minutes per side until deeply golden and crispy.
Remove cooked pork to a paper towel-lined plate and keep warm. Pour off most of the rendered fat, reserving 2 tablespoons in the pan.
For the parsley sauce, add butter to the reserved fat in the pan over medium heat. Once melted, whisk in flour and cook for 1-2 minutes until golden.
Gradually add milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 5 minutes.
Finely chop the fresh parsley and stir into the sauce. Season with salt, black pepper, and a pinch of nutmeg. Simmer for 2-3 minutes.
Drain the potatoes well and arrange on serving plates. Top with crispy pork strips and generously ladle the parsley sauce over everything.
Serve immediately while hot, optionally with pickled beets on the side.
Stegt Flæsk med Persillesovs
4.9 (51)
Traditional Danish crispy pork belly served with creamy parsley sauce and boiled potatoes. This classic comfort dish is considered Denmark's national dish and features perfectly crispy pork strips.
medium
1h
4 servings
Ingredients
0 of 10 checked
Main
- 800 grams bacon, thick-cut pork belly strips
- 6 pieces potatoes, peeled and quartered
Sauce
- 3 tablespoons butter, unsalted
- 1/4 cups flour, all-purpose
- 2 cups milk, whole milk
- 6 tablespoons parsley, fresh, finely chopped
- 1/4 teaspoons nutmeg, freshly grated (optional)
Seasoning
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Garnish
- 2 pieces beets, pickled, sliced (optional)
Chef Tips
expert advice•The key to perfect stegt flæsk is patience - don't rush the pork frying process.
•Start with a cold pan and medium heat to allow the fat to render slowly.
•For extra crispy results, score the fat layer lightly before cooking.
•The parsley sauce should be smooth and creamy - if it's too thick, add more milk; if too thin, simmer longer.
•Use flat-leaf parsley for the best flavor.
•This dish is traditionally made with pork belly, but pork loin can be substituted for a leaner version.
•The rendered pork fat can be saved and used for cooking potatoes or other vegetables.
•For an authentic Danish experience, serve with cold beer or snaps.
•Leftovers can be enjoyed, though the pork loses some crispiness when reheated.
