How to Make Denmark’s National Dish | Crispy Pork Belly & Parsley Sauce

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.

Preheat the oven to 400°F (200°C).

Season the pork belly with salt and pepper.

Place the pork belly in the oven and roast for 5 to 7 minutes on each side, flipping as needed until crispy.

Scrub the new potatoes and place them in a pot with water to boil for approximately 20 minutes until tender.

Chop parsley finely, ensuring no large chunks remain.

Render about 1.5 tablespoons of pork fat from the roasted pork belly and combine it with 1.5 tablespoons of butter in a saucepan.

Melt the butter and pork fat together, then add 3 tablespoons of flour to create a roux, cooking for at least 1 minute.

Gradually add milk to the roux, stirring until the desired consistency is reached.

Fold in the chopped parsley at the end to keep its vibrant color.

Plate the dish with pork belly, drizzle with parsley sauce, and serve with boiled potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens