Stegt Flæsk med Persillesovs -- Denmark's National Dish

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken reduces fat content while pork shoulder offers a more affordable option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Welcome to the cooking episode, today making Stegt Flæsk med Persillesovs.

Prepare ingredients: 1 kilogram of sliced pork belly, cut between 5 and 10 millimeters thick.

Prepare 1 kilogram of potatoes, preferably young, but using older ones today.

Start boiling the potatoes in salted water, expect them to take about 30 minutes, possibly longer.

Set the oven to cook the potatoes for about an hour.

After boiling, let the potatoes sit for about 10 minutes while making the sauce.

Melt 28 grams of butter in a saucepan.

Whisk in 3 tablespoons of flour to create a roux, cooking until bubbling but not browned.

Gradually add about 1/3 liter of milk, stirring continuously until the sauce thickens to desired consistency.

Add salt, pepper, and nutmeg to taste.

Stir in 30 grams of chopped parsley into the sauce off the heat.

Taste the sauce and adjust seasoning as needed.

Serve the crispy pork with boiled potatoes and drizzle with parsley sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens