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Stegt flæsk med persillesovs
Crisp pork belly with parsley sauce
Stegt flæsk med persillesovs: Danish crisp pork belly with potatoes and parsley sauce
Danes voted stegt flæsk med persillesovs their national dish in 2014, and it has been a farmhouse dinner for over a century: thick slices of pork belly fried or baked until crackling-crisp, served with boiled potatoes and a creamy white sauce packed with parsley. This is a pork dish. Danish lunch restaurants (frokost) in Copenhagen serve it 'all you can eat' on Thursdays. A common mistake is frying the slices on high heat, which burns the outside while the fat stays flabby. Chef's tip: bake the slices on a rack in a hot oven, turning once, so the fat renders slowly and every slice turns evenly crisp. Pork belly slices are done when crisp and the meat reaches 71 °C.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pork
- 1 tsp salt
- ½ tsp black pepper
For the parsley sauce
- 1 oz butter
- 1 oz plain flour
- 2 cups whole milk
- 1 ⅜ oz flat-leaf parsleyfinely chopped
- ½ tsp salt
- 1 pinch ground nutmeg
To serve
- 1 ¾ lb small potatoesboiled
- 5 ½ oz pickled beetroot
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Method
0/5 doneStep 1: Heat the oven to 425°F (fan 400°F). Season 1 ¾ lb pork belly, rind off, sliced 1 cm thick with 1 tsp salt and ½ tsp black pepper and lay on a rack over a tray.
Step 2: Bake for 30–35 minutes, turning once, until golden and crisp and the meat reaches 160°F. Common mistake: frying on high heat; burnt outside, flabby fat.
35 minStep 3: Melt 1 oz butter, stir in 1 oz plain flour for 1 minute, then whisk in 2 cups whole milk gradually. Simmer for 5 minutes, until thick.
6 minStep 4: Stir in 1 ⅜ oz flat-leaf parsley, ½ tsp salt and 1 pinch ground nutmeg.
Step 5: Serve the pork with 1 ¾ lb small potatoes, plenty of sauce and 5 ½ oz pickled beetroot.
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 26 g
- Carbs
- 38 g
- Fat
- 62 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stegt flæsk med persillesovs take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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