Entree: Denmark – Bornholm – Stegt flæsk med persillesovs (Fried pork with parsley sauce)
Serving Size: 4
Approximate Time
Prep
40 min
Cook
30 min
Total
1 hr 10 min
Ingredients
- 12 thick slices pork belly (steaks), approx. 1.5 lb (680 g) total
- 3 tbsp (45 ml) lard or clarified butter (or more for frying)
- 2 lb (900 g) waxy potatoes (such as new or Yukon Gold)
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) white pepper
- Freshly ground black pepper, to taste
- Optional: a few slices pickled beets for serving (no measurement)
Instructions
1. Pat the pork belly slices dry with paper towels and season lightly with a pinch of salt. Heat a heavy skillet over medium heat and add 1–2 tbsp (15–30 ml) lard. Fry the pork slices in batches so they sizzle and render fat, about 4–6 minutes per side, until deeply browned and crisp. Transfer to a rack to keep crisp while finishing.
2. While the pork cooks, place the potatoes in a pot, cover with cold salted water, bring to a simmer and cook until tender (20–25 minutes depending on size). Drain and keep warm.
3. For the persillesovs (parsley sauce), melt 3 tbsp (45 g) butter in a saucepan over medium-low heat. Whisk in 3 tbsp (24 g) flour and cook briefly (1–2 minutes) to form a light roux without browning.
4. Gradually whisk in 2 cups (480 ml) milk until smooth. Keep stirring and simmer gently until the sauce thickens, 5–8 minutes. If the sauce becomes too thick, thin with a splash more milk or some of the reserved potato cooking water.
5. Remove the sauce from heat and stir in 1/2 cup (15 g) finely chopped parsley. Season with 1 tsp (6 g) salt, 1/2 tsp (1 g) white pepper and black pepper to taste. Keep warm.
6. Reheat the pork briefly in the skillet in any rendered fat to crisp again if needed. Serve portions of crispy pork with boiled potatoes and a generous ladle of warm parsley sauce. Offer pickled beets on the side if using.
