Fried Pork Belly and Parsley Sauce (Denmark)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while pork shoulder is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the alternative is budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach offers similar flavor with added nutrients, while dried parsley is more economical.

Cut the pork belly into 5-6 millimeter slices and pat dry.

Season the pork belly with salt and pepper and let it sit while prepping other ingredients.

Peel the new potatoes and cut them to a small size, cover with cold water, and boil for 15-20 minutes.

Chop the parsley and prepare a butter ball by mixing butter and flour together.

Melt the butter ball in a hot pan, then add the remaining flour and stir.

Slowly add milk while stirring to thicken into a bechamel sauce.

Add heavy whipping cream, parsley, nutmeg, salt, and pepper to the bechamel and simmer for 5-10 minutes.

Heat a cast iron skillet and fry the pork belly for 2 minutes per side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens