Stegt flæsk is a classic Danish comfort meal built around crisp slices of pork belly, boiled potatoes, and parsley sauce. The contrast of browned pork and fresh, creamy sauce is the point.
Render the pork slowly so the fat melts before the slices finish browning. Make the parsley sauce while the potatoes cook, then serve everything hot.
Start the pork in a cool skillet; gradual rendering gives the fat time to melt and the slices an even golden crust.
Serving Suggestions
Serve with boiled new potatoes, plenty of parsley sauce, and a crisp cucumber or pickled beet salad.
Recipe Notes
The sauce is best fresh, but leftover pork keeps for two days and can be reheated in a dry skillet to restore crispness.
Danish Stegt Flæsk with Parsley Sauce
Crisp pan-fried pork belly served with boiled potatoes and a creamy Danish parsley sauce.
Ingredients
Equipment
Method
Cook the Potatoes:
- Place the potatoes in a pot, cover with cold water, add half the salt, and simmer until tender, 15 to 20 minutes.
- Drain and keep warm while the pork and sauce are finished.
Brown the Pork:
- Arrange the pork belly in a cool large skillet in one layer. Cook over medium heat for 6 to 8 minutes per side, turning as needed, until the fat renders and the slices are crisp and browned.
- Transfer to a rack or paper-lined plate and season with the remaining salt.
Make the Sauce:
- Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk and cream. Simmer for 4 to 5 minutes until smooth and thickened, then stir in the parsley and white pepper.
- Serve the pork and potatoes immediately with the warm parsley sauce.
Nutrition
Notes
- A cool-pan start helps render pork belly evenly.
- Add the parsley after the sauce thickens so it stays fresh and green.
