Entree: Denmark – Central Culinary Region – Stegt flæsk med persillesovs (Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.75 lb (800 g) pork belly, skin-on, sliced into 1/4-inch (6 mm) slices
- 4 tbsp (60 ml) rendered pork fat or vegetable oil
- 1 1/2 tsp (8 g) coarse sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 lb (900 g) waxy potatoes (such as yukon gold), peeled and left whole or halved
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk
- 1/2 cup (120 ml) light cream (optional for richer sauce)
- 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 bay leaf
- 1 small onion, peeled and halved (optional, for poaching potatoes)
- Salt and white pepper to taste

Instructions

1. Start the potatoes: place potatoes in a pot with cold water, add the bay leaf and onion if using, bring to a simmer and cook until just tender, about 15–20 minutes depending on size. Drain and keep warm.
2. Prepare and fry the pork belly: pat pork slices dry and season lightly with coarse salt and black pepper. Heat rendered pork fat or oil in a large skillet over medium-high heat. Fry pork slices in batches without crowding until deeply golden and crisp, about 3–5 minutes per side. Transfer to a rack or paper towel to drain and keep warm.
3. Make the parsley sauce: melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes to form a blond roux. Gradually whisk in milk and cream until smooth. Add a pinch of salt and white pepper. Simmer gently, stirring, until sauce thickens, about 4–6 minutes.
4. Finish the sauce: remove from heat and stir in chopped parsley. Adjust seasoning with salt and white pepper.
5. Serve: arrange boiled potatoes and crisp pork belly on plates; spoon generous amounts of warm parsley sauce over the potatoes and alongside the pork. Serve immediately.