52 Stegt Flæsk Med Persillesovs, Denmark 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.

Cut the pork belly into 1 cm thick strips, lay them flat and sprinkle with rock salt. Leave it for 1 hour to draw some of the liquids out.

Cook on a med-high heat pan for 15 - 20 minutes flipping occasionally.

Cut the stems from the parsley and set aside. Finely chop the parsley.

Blend the parsley stems with 1 cup of milk and set aside.

In a pot, melt the butter over low-med heat. Once melted, slowly add the flour while whisking until it has a smooth texture.

Slowly add the parsley milk mixture while whisking, then add the other cup of milk still whisking.

Season with salt and pepper to taste and a big pinch of freshly ground nutmeg.

Cook for 5 minutes at low heat.

Serve with potatoes and a ladle of sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens