Stegt Flæsk: Crispy Danish Pork Belly with Parsley Cream Sauce

Denmark's national dish features perfectly crispy pan-fried pork belly, generously smothered in a rich, creamy parsley sauce, traditionally served with simple boiled potatoes.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 2
• Cuisine: Danish
• Difficulty: Hard
• Cost: $6.31/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• rich
• savory
• classic
• fry
• boil

Ingredients

• 1 pound pork belly (skin-on and boneless)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 pound new potato (small)
• 2 tablespoon unsalted butter
• 2 tablespoon all-purpose flour
• 1.5 cup whole milk
• 0.5 cup fresh parsley (finely chopped)

Instructions

1. Preheat oven to 350°F. Cut the 1 pound skin-on boneless pork belly into 1/4-inch thick slices. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2. Heat a large oven-safe skillet (cast iron works well) over medium-high heat. Add the pork belly slices in a single layer, without overcrowding, and fry until crispy and golden brown on both sides, about 5-7 minutes per side. For extra crispiness, you can transfer the skillet to the preheated oven for 10-15 minutes after frying.
3. While pork is cooking, place 1 pound of small new potatoes in a medium pot. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
4. Once pork belly is crispy, remove from the skillet and set aside on a plate lined with paper towels to drain excess fat. Reserve about 2 tablespoons of pork fat in the skillet. If you have less than 2 tablespoons, add some of the 2 tablespoons unsalted butter to reach 2 tablespoons.
5. For the parsley sauce: Add the 2 tablespoons unsalted butter (or remaining butter to make up the 2 tablespoons if pork fat wasn't enough) to the skillet with the reserved pork fat over medium heat. Once melted, whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
6. Gradually whisk in 1 1/2 cups whole milk, ensuring no lumps form. Continue whisking as the sauce thickens, about 3-5 minutes. Bring to a gentle simmer, then remove from heat.
7. Stir in 1/2 cup finely chopped fresh parsley. Season the sauce with salt and pepper to taste. The sauce should be smooth and creamy.
8. Drain the cooked new potatoes and serve immediately alongside the crispy pork belly and generous portions of the creamy parsley sauce.

Notes

Achieving perfectly crispy pork belly without burning requires attention. Adjust heat as needed during frying. If preparing for more people, cook the pork belly in batches to ensure each piece gets crispy.

Nutrition (per serving)

• Calories: 1150
• Protein: 36 g
• Carbohydrates: 50 g
• Fat: 90 g
• Fiber: 4 g
• Sodium: 800 mg
• Saturated Fat: 35 g
• Sugar: 10 g
• Cholesterol: 200 mg