Nordic

Stegt Flæsk

Name: Stegt Flæsk
Total time: 45 min
Yield: 9 servings
Cuisine: Nordic
Ingredients: 800g (1.7 lbs) pork belly, cut into 1/4-inch thick slices; 1 kg (2.2 lbs) small waxy potatoes, peeled; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 400ml (1.75 cups) whole milk; 1 large bunch of fresh curly parsley, very finely chopped; Sea salt and white pepper

Denmark's national dish — thick strips of pork belly fried until irresistibly crispy and golden, served alongside creamy parsley sauce and boiled potatoes.

45 minutes

Serves 9

Main

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). Lay the pork belly slices on a wire rack set over a rimmed baking sheet. Season generously with sea salt.

2
Roast the pork in the oven for 25-30 minutes, turning once, until deeply golden brown and extremely crispy. Alternatively, pan-fry them in batches in a dry cast-iron skillet.
3
While the pork cooks, boil the peeled potatoes in heavily salted water until tender (about 15-20 minutes). Drain and keep warm.
4
To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
5
Gradually whisk in the whole milk. Bring to a gentle simmer, whisking constantly, until the sauce becomes thick and velvety (about 5-7 minutes). Season with salt and white pepper.
6
Remove the sauce from the heat and stir in the massive handful of chopped parsley just before serving to keep it bright green. Serve the crispy pork and potatoes smothered in the sauce.

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