Stegt flæsk med persillesovs
Stegt flæsk med persillesovs, from above
Non vegDenmark

Stegt flæsk med persillesovs

Crisp pork belly, potatoes and a river of parsley sauce. Denmark voted for this.

45 minTime
21 gProtein each
mildSpice
The national dish2 chapters · 1 min read

Make it your way

Grandma's wayCrisp pork belly, potatoes and parsley sauce.
The original
963kcalsame
21 gproteinsame
5 gfibresame
45minutessame

Classic stegt flæsk.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork belly500 g pork belly, sliced 1 cm thick
Salt1 tsp
Potatoboiled, to serve
Butter2 tbsp
Maida (all-purpose flour, plain flour)¼ cup
Milk2 cups
Flat leaf parsleya big bunch, finely chopped
White peppera pinch

Method

5 steps
  1. 1Salt the pork slices and bake on a rack at 200°C, or fry in a dry pan, turning once.
  2. 2Boil the potatoes in salted water.
  3. 3Parsley sauce: melt butter, stir in flour for 1 minute, whisk in milk and simmer 5 minutes. Season.
  4. 4Stir in lots of chopped parsley just before serving.
  5. 5Serve the crisp pork with potatoes and plenty of sauce.
Serve it like this

Pile the crisp pork on a warm platter, serve potatoes in a bowl and parsley sauce in a jug so everyone can pour freely. Pickled beetroot alongside.

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Make it a meal

What goes with Stegt flæsk med persillesovs: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rugbrød240 min
Bread or rice Methi thepla40 min
On the side Brunede kartofler40 min
On the side Bhindi masala35 min
To drink Sol kadhi40 min
Something sweet Koldskål15 min
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