Danish recipe
How to make Fried pork belly with parsley sauce
Stegt flæsk med persillesovs
All of Denmark
Thick slices of pork belly fried until crisp, served with boiled potatoes and a creamy white parsley sauce. It is simple, filling and very much loved.
Ingredients
- 800 g fresh pork belly, cut into slices about 1 cm thick
- 1 kg small potatoes
- Salt and pepper
- For the sauce: 30 g butter, 3 tablespoons plain flour, 500 ml milk, a large bunch of parsley, finely chopped
Method
- Boil the potatoes in salted water for about 20 minutes, until tender.
- Meanwhile, sprinkle the pork slices with salt and pepper and fry them in a dry, hot frying pan, in batches, for about 5 to 7 minutes on each side until crisp and golden. Keep them warm in a low oven.
- For the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute.
- Whisk in the milk a little at a time and let the sauce simmer gently for 5 minutes, stirring, until thick and smooth.
- Stir in the parsley and season with salt and pepper.
- Serve the crisp pork with the potatoes and plenty of parsley sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
In 2014 it was voted Denmark's national dish in a public vote organised by the Danish food ministry. Some Danes also eat it on election nights, as a joke on 'valgflæsk', 'election pork', meaning empty promises.
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