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Danish stegt flæsk with crisp pork belly, boiled potatoes, and parsley sauce.

Danish Stegt Flæsk with Parsley Sauce

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Crisp pan-fried pork belly served with boiled potatoes and a creamy Danish parsley sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Danish
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and Potatoes
  • 1 1/2 lb pork belly, sliced 1/4 inch thick
  • 2 lb small potatoes washed
  • 1 tsp fine salt divided
Parsley Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1/2 cup chopped flat-leaf parsley loosely packed
  • 1/4 tsp ground white pepper

Equipment

  • Large skillet
  • Medium saucepan
  • Potato pot
  • Whisk

Method
 

Cook the Potatoes:
  1. Place the potatoes in a pot, cover with cold water, add half the salt, and simmer until tender, 15 to 20 minutes.
  2. Drain and keep warm while the pork and sauce are finished.
Brown the Pork:
  1. 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.
  2. Transfer to a rack or paper-lined plate and season with the remaining salt.
Make the Sauce:
  1. Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
  2. 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.
  3. Serve the pork and potatoes immediately with the warm parsley sauce.

Nutrition

Calories: 720kcalCarbohydrates: 45gProtein: 29gFat: 48gSaturated Fat: 20gCholesterol: 120mgSodium: 820mgFiber: 5gSugar: 6g

Notes

  • A cool-pan start helps render pork belly evenly.
  • Add the parsley after the sauce thickens so it stays fresh and green.