Danish Pork Belly with New Potatoes and Parsley Sauce - Stegt Flæsk med Persillesovs

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.

Slice pork belly into pieces about 5-6 millimeters thick (about a quarter of an inch).

Rinse new potatoes to remove sandy soil, then chop them in half.

Place potatoes in a pot with water and salt, bring to a boil, then simmer for 15-20 minutes until tender.

Melt a large lump of butter in a saucepan.

Stir in an equal amount of flour to create a smooth paste and cook for 1-2 minutes.

Gradually add 250 ml of milk and a bit of cream, stirring until the sauce thickens and comes to a boil.

Season the sauce with salt and pepper, then add chopped parsley and let it cook gently for a few minutes.

Remove the cooked potatoes from heat and drain in a colander to steam dry.

Heat a griddle plate or frying pan and spray the pork belly with a little oil.

Place the pork belly on the hot surface, oily side down, and sprinkle salt on top.

Cook the pork for 4-5 minutes on each side, turning frequently for even cooking and to achieve a crispy texture.

Heat the parsley sauce again and pour it over the potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens