Danish
⭐ Highly Rated
35 minmedium
DanishDinner
Recipe Story
origins & traditionsStegt Flæsk med Persillesovs is considered Denmark's unofficial national dish, beloved for its straightforward preparation and deeply satisfying flavors. The dish features thick slices of pork belly that are fried until the fat renders and the exterior becomes golden and crispy. The contrast between the crispy exterior and tender meat is complemented by a velvety parsley sauce made with butter, flour, milk, and abundant fresh parsley. Traditionally served with boiled potatoes, this one-pot wonder represents the heart of Danish home cooking. The dish gained even more prominence when it won a national poll as Denmark's favorite dish, beating out more elaborate fare. While seemingly simple, achieving the perfect balance of crispy pork and smooth sauce requires attention to technique and timing.
Instructions
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Cut the pork belly into 1-inch thick slices, ensuring each piece has a good ratio of meat to fat.
Peel the potatoes and cut them into even-sized pieces. Place in a pot of salted water.
Bring the potatoes to a boil, then reduce to a simmer and cook for 20-25 minutes until tender.
While potatoes cook, heat a large skillet over medium heat. No oil is needed as the pork will render its own fat.
Place pork slices in the skillet and cook for 8-10 minutes on the first side without moving them.
Flip the pork slices and cook for another 8-10 minutes until deeply golden and crispy on both sides.
Remove pork to a warm plate and tent with foil. Pour off most of the rendered fat, reserving 3 tablespoons in the pan.
Add butter to the reserved fat and melt over medium heat.
Whisk in flour to create a roux, cooking for 2 minutes while stirring constantly.
Gradually add milk while whisking continuously to prevent lumps.
Simmer the sauce for 5-7 minutes until thickened, stirring frequently.
Finely chop the fresh parsley and stir into the sauce along with salt and pepper to taste.
Drain the cooked potatoes and return to the pot to steam dry for 1 minute.
Serve the crispy pork slices alongside the boiled potatoes, generously ladling the parsley sauce over both.
Stegt Flæsk med Persillesovs
4.2 (40)
Classic comfort food featuring crispy fried pork belly served with creamy parsley sauce and boiled potatoes. This beloved national dish showcases the simple yet satisfying flavors of traditional home cooking.
medium
1h
4 servings
Ingredients
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Main
- 800 grams bacon, thick-cut pork belly slices
- 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
Seasoning
- 2 teaspoons salt, for seasoning
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For the crispiest pork, ensure the pan is hot before adding the meat and resist the urge to move it around - let it sit undisturbed to develop a proper crust.
•The pork belly should be at room temperature before cooking for even results.
•When making the parsley sauce, add the milk slowly and whisk constantly to achieve a silky smooth texture without lumps.
•Fresh parsley is essential - dried simply won't provide the same vibrant flavor and color.
•Some cooks prefer to score the pork belly skin in a crosshatch pattern before frying to help the fat render more effectively.
•If the sauce becomes too thick, thin it with a splash of milk or the potato cooking water.
•For a traditional touch, some Danish cooks add a pinch of sugar to the sauce to balance the flavors.
•Leftover pork can be crisped up in a hot oven the next day and makes excellent sandwiches on rye bread.
