Stegt Flæsk med Persillesovs -- Denmark's National Dish

World Traveler Cooking
World Traveler Cooking
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Published 2024-06-17
This is Denmark's official national dish, a pairing of crispy slices of fried or roasted pork belly with potatoes in a parsley-milk sauce. This is a delicious dish for any time of the year.

Recipe (serves 4)
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1kg pork belly, skin on, sliced 5mm-1cm thick (1/4 - 1/2 inch).
sea salt to taste
1kg baby potatoes
(sauce)
30g (2T) butter
2T flour
300ml milk, more or less
30g (1 handful) parsley
1 tsp nutmeg
Salt and pepper to taste.

Salt the pork belly and grill at 200C/400F for around 20 minutes, until nicely browned.

While the pork is cooking, you can peel the potatoes if they are small (if they are young potatoes, scrubbing them should peel them) or peel them after boiling them (as I prefer). Boil until soft, maybe 15-30 minutes depending on how large they are.

To make the sauce, melt the butter, and whisk in the flour. Cook until it is bubbling.

Slowly dilute with milk, whisking it in a bit at a time. Add the nutmeg and then season with salt and pepper.

Serve the sauce on top of the potatoes.
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