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Stegt Flæsk med Persillesovs og Kartofler
Often considered the national dish of Denmark, Stegt Flæsk consists of crispy fried pork belly served with a creamy parsley sauce and boiled potatoes. It's a simple yet incredibly satisfying meal.
🧂 Ainekset
- 600 g Pork belly(sliced about 1 cm thick)
- 1 tsp Salt
- 800 g Potatoes(peeled and quartered)
- 50 g Butter(for sauce)
- 50 g All-purpose flour(for sauce)
- 500 ml Milk(for sauce)
- 0.5 cup Fresh parsley(chopped)
- 0.5 tsp Salt(for sauce)
- 0.25 tsp White pepper(for sauce)
👨🍳 Ohjeet
- 1
Pat the pork belly slices dry with paper towels. Sprinkle generously with salt.
💡 Ammattilaisvinkit: Drying the pork belly is crucial for achieving crispy crackling. - 2
Heat a dry skillet over medium-high heat. Place the pork belly slices in the hot skillet, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, until golden brown and crispy.
💡 Ammattilaisvinkit: You can also bake the pork belly in a preheated oven at 200°C (400°F) for about 25-30 minutes, flipping halfway, until crispy. - 3
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- 4
While the pork belly is frying or baking, prepare the parsley sauce. Melt butter in a saucepan over medium heat. Whisk in 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.
💡 Ammattilaisvinkit: Ensure the sauce is smooth before adding the milk to avoid lumps. - 6
Stir in the chopped parsley, salt, and white pepper. Simmer for another 2-3 minutes.
- 7
Serve the crispy fried pork belly with the boiled potatoes and a generous ladle of parsley sauce.
💡 Ammattilaisvinkit
- ✓The rendered fat from the pork belly can be saved and used for frying other dishes.
- ✓For extra crispiness, you can score the skin of the pork belly before frying.
- ✓Some people prefer to serve Stegt Flæsk with a side of pickled beetroot.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg to the parsley sauce for an extra layer of flavor.
- Serve with a simple rye bread on the side.