Stegt Flæsk (Crispy Fried Pork Belly)

🧂 Ingredients

• 800 g Pork belly(Skin on or off, sliced about 1 cm (1/2 inch) thick. If skin-on, score the skin deeply with a sharp knife, being careful not to cut into the meat.)
• 1 kg Potatoes(Waxy potatoes like new potatoes or Yukon Gold are ideal.)
• 50 g Unsalted butter
• 3 tbsp All-purpose flour
• 500 ml Whole milk(Warmed slightly.)
• 1 cup Fresh parsley(Finely chopped, stems removed.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Wash the potatoes thoroughly. If using new potatoes with thin skins, no need to peel. Cut larger potatoes into uniform, bite-sized pieces. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat and simmer until fork-tender, about 20-25 minutes. Drain well and set aside.

   ⏱️ 25 minutes
2. 2

   Cook the pork belly: Heat a large, heavy-bottomed skillet (cast iron is excellent) over medium-high heat. Add the pork belly slices in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 8-12 minutes per side, or until the pork is deeply golden brown and very crispy. The fat should be rendered and the meat should have a satisfying crunch. Transfer the crispy pork belly to a plate lined with paper towels to drain excess fat. Reserve about 1-2 tablespoons of the rendered pork fat in the skillet for the sauce.

   ⏱️ 20 minutes
3. 3

   Make the parsley sauce (Persillesovs): In a medium saucepan, melt the butter over medium heat. Once melted and slightly foamy, whisk in the flour to create a roux. Cook, stirring constantly, for 1-2 minutes until the roux is pale golden and smells slightly nutty. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring continuously, until it thickens to a smooth, creamy consistency that coats the back of a spoon. This should take about 5-7 minutes. Season with salt and pepper to taste. Stir in the finely chopped fresh parsley just before serving. The sauce should be vibrant green and fragrant.

   ⏱️ 10 minutes
4. 4

   Assemble and serve: Arrange the boiled potatoes on serving plates. Top with the crispy fried pork belly slices. Spoon a generous amount of the fresh parsley sauce over the pork and potatoes. Serve immediately while everything is hot and crispy.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For extra crispy pork, ensure the skillet is hot before adding the pork, and don't overcrowd the pan. Rendering the fat slowly at first, then increasing the heat can help achieve optimal crispiness.
• ✓The parsley sauce should have a lovely bright green color from the fresh parsley. Add the parsley at the very end to preserve its color and flavor.
• ✓Waxy potatoes hold their shape well when boiled and are perfect for this dish.

🔄 Variations

• Serve with a side of pickled beetroot (rødbeder) for a tangy contrast.
• For a richer sauce, use half milk and half heavy cream.
• Add a pinch of nutmeg to the parsley sauce for an extra layer of flavor.

🥗 Nutrition

Per serving