Entree: Denmark – Copenhagen & Zealand – Stegt Flæsk med Persillesovs (Crispy fried pork belly served with a creamy parsley sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (700 g) pork belly, skin removed and sliced into 8 thick slices (approx. 3 oz / 85 g per slice)
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (57 g) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1/2 cup (30 g) fresh flat-leaf parsley, finely chopped
- 2 lb (900 g) small new potatoes or baby potatoes
- 1 tsp (6 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) white vinegar or lemon juice (optional, to brighten sauce)

Instructions

1. Rinse potatoes and place in a pot of cold salted water; bring to a boil and simmer until tender, about 15–20 minutes. Drain and keep warm.
2. Pat the pork belly slices dry and season both sides lightly with salt and pepper.
3. Heat vegetable oil in a large heavy skillet over medium-high heat. Add pork slices in a single layer (work in batches if necessary) and fry until deeply golden and crisp, about 4–6 minutes per side. Transfer to a rack or paper towel-lined plate and keep warm.
4. Wipe out excess fat from the skillet, reserving about 1 tbsp (15 ml) of pan fat; melt 2 tbsp (28 g) butter in a saucepan over medium heat.
5. Whisk in the flour to make a blond roux and cook, whisking, for 1–2 minutes without browning. Gradually whisk in the milk and broth until smooth.
6. Bring the sauce to a gentle simmer and cook until slightly thickened, about 5–7 minutes. Whisk in the remaining 2 tbsp (28 g) butter for shine.
7. Stir the chopped parsley into the sauce, season with salt and pepper to taste, and add the white vinegar or lemon juice if using to balance the richness.
8. Arrange boiled potatoes and crisp pork belly on a serving platter or individual plates. Spoon generous amounts of parsley sauce over the pork or serve the sauce on the side.
9. Serve immediately so the pork remains crisp; traditionally enjoyed with cold beer or aquavit.