Entree: Denmark – Jutland – Stegt Flæsk med Persillesovs (Crisp fried pork belly served with a creamy parsley sauce and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 8 slices pork belly, approx. 1 1/2 lb (680 g) total, rind removed and cut about 1/4–1/2 in (0.5–1 cm) thick
- 2 tbsp (30 ml) vegetable oil or lard
- 1 1/2 tsp (8 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 lb (900 g) waxy boiling potatoes (such as Yukon Gold), peeled
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (475 ml) whole milk
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) ground white pepper, or to taste
- 1 tbsp (15 ml) lemon juice or apple cider vinegar (optional, to brighten sauce)

Instructions

1. Peel the potatoes and place them in a pot of cold salted water. Bring to a boil and cook until just tender, about 15–20 minutes depending on size. Keep warm.
2. Pat the pork belly slices dry with paper towels and season both sides with 1 1/2 tsp (8 g) coarse salt and 1/2 tsp (1 g) black pepper.
3. Heat a large heavy skillet over medium-high heat. Add 2 tbsp (30 ml) oil or lard and when hot add pork belly slices in a single layer (work in batches if needed). Fry until deeply golden and crisp, about 4–6 minutes per side. Transfer to a rack or plate lined with paper towels to drain and keep warm.
4. Pour off all but 1 tbsp (15 ml) of the pork fat from the pan (reserve extra if you like the traditional flavor) and wipe the pan clean. In a medium saucepan melt 3 tbsp (42 g) butter over medium heat.
5. Whisk in 3 tbsp (24 g) flour and cook the roux 1–2 minutes without browning. Gradually whisk in 2 cups (475 ml) milk, a little at a time, until smooth. Bring to a gentle simmer and stir until the sauce thickens, about 4–6 minutes.
6. Remove sauce from heat and stir in 1 cup (30 g) finely chopped parsley, 1 tsp (5 g) salt and 1/4 tsp (0.5 g) white pepper. Add 1 tbsp (15 ml) lemon juice or vinegar if using to lift the flavor. Taste and adjust seasoning.
7. To serve, divide boiled potatoes among plates, place crisp pork belly slices alongside or on top, and ladle generous amounts of warm parsley sauce over the potatoes and pork.
8. Serve immediately while the pork is crisp and the sauce is hot. Traditional accompaniment: pickled cucumbers or a simple green salad (optional).