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Stegt Flæsk med Persillesovs
Fried Pork Belly with Parsley Sauce
Often considered Denmark's national dish, Stegt Flæsk med Persillesovs consists of crispy, pan-fried pork belly served with a creamy, herb-infused parsley sauce and boiled potatoes. It's a simple yet incredibly satisfying meal.
🧂 Ainekset
- 800 g Pork belly(sliced about 1 cm thick)
- to taste Salt
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 500 ml Milk
- 50 g Fresh parsley(finely chopped)
- pinch Nutmeg
- to taste Salt
- to taste White pepper
- 1 kg Potatoes(for boiling)
👨🍳 Ohjeet
- 1
Pat the pork belly slices dry with paper towels. Season generously with salt.
- 2
Heat a large, dry frying pan over medium-high heat. Fry the pork belly slices in batches until golden brown and crispy on both sides. This may take about 5-7 minutes per side. Drain on paper towels.
- 3
While the pork is frying, boil the potatoes in salted water until tender. Drain and set aside.
- 4
For the parsley sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 6
Stir in the finely chopped parsley, nutmeg, salt, and white pepper. Taste and adjust seasoning as needed.
- 7
Serve the crispy fried pork belly with the parsley sauce and boiled potatoes.
💡 Ammattilaisvinkit
- ✓For extra crispy pork belly, ensure the slices are dry before frying and don't overcrowd the pan.
- ✓Use fresh parsley for the best flavor in the sauce.
- ✓A good quality pork belly with a nice fat-to-meat ratio is key to this dish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some variations include adding a little mustard to the sauce.
- Serve with pickled beetroot or cucumber salad on the side.