Stegt flæsk med persillesovs (Crispy Pork Belly with Parsley Sauce)

Stegt flæsk med persillesovs is a traditional Danish dish that consists of crispy pork belly served with a creamy parsley sauce.

This recipe brings together the rich flavors of tender pork belly and the freshness of parsley, creating a satisfying and comforting meal. The key to achieving the perfect dish lies in the proper preparation and cooking techniques.

So, let's get started!

Ingredients

- 800g pork belly slices
Salt, to taste
1 tbsp vegetable oil
4-5 large potatoes, peeled and sliced
50g butter
50g all-purpose flour
500ml whole milk
1 bunch fresh parsley, finely chopped
Freshly ground black pepper, to taste

Instructions:

1. Begin by preparing the pork belly slices. Ensure they are of even thickness and remove any excess moisture by patting them dry with a paper towel. Score the fatty side of the pork belly in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and create a crispy texture.

2. Season the pork belly generously with salt on both sides. Allow it to sit at room temperature for about 30 minutes. This will help the salt penetrate the meat and enhance the flavor.

3. Heat a large frying pan over medium heat and add the vegetable oil. Place the pork belly slices in the pan, fatty side down. Cook for approximately 5-7 minutes, or until the fat has rendered and the skin side is golden and crispy.

4. Flip the pork belly slices and continue cooking for another 5 minutes, or until the meat is cooked through and nicely browned. Adjust the heat if necessary to ensure even cooking. Once done, transfer the pork belly to a plate lined with paper towels to absorb any excess oil.

5. While the pork belly is cooking, prepare the potatoes. Boil the sliced potatoes in salted water until tender but not falling apart. Drain well and set aside.

6. In a separate saucepan, melt the butter over medium heat. Add the flour and stir continuously to create a smooth roux. Cook the roux for a couple of minutes until it turns slightly golden, being careful not to burn it.

7. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens and reaches a smooth consistency.

8. Add the finely chopped parsley to the sauce and season with salt and freshly ground black pepper to taste. Stir well to incorporate the flavors and keep the sauce warm over low heat.

9. In a clean frying pan, melt a knob of butter over medium heat. Add the boiled potato slices and cook until they turn golden and crispy, stirring occasionally. Remove from the heat and set aside.

10. Serve the stegt flæsk med persillesovs by placing a portion of crispy pork belly slices on a plate, accompanied by a generous serving of parsley sauce and crispy fried potatoes on the side. Garnish with additional parsley, if desired.

Enjoy your delicious stegt flæsk med persillesovs, and embrace the wonderful flavors of Danish cuisine!

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