Stegt Flæsk (Crispy Pork Belly with Parsley Sauce)
Why this recipe works
- Crisp rendered pork: Pan-frying the pork belly in a single layer helps the fat render properly, giving the slices a deeply golden, crisp finish.
- Smooth parsley sauce: A simple butter-and-flour roux thickens the milk into a stable, creamy sauce that coats the pork without feeling heavy.
- Fresh herb balance: Fresh parsley cuts through the richness of the pork and dairy, keeping the dish savoury and rounded rather than overly heavy.
Get the most out of this recipe
Authenticity notes
- Danish classic: Stegt flæsk med persillesovs is a well-known Danish dish built around crisp pork belly and a mild parsley sauce.
- Customary side: Boiled potatoes are the traditional accompaniment, helping carry the sauce and balance the richness of the pork.
Texture tips
- For crisper pork: Dry the pork belly well before seasoning and avoid crowding the pan so the slices fry rather than steam.
- For a smoother sauce: Whisk the milk in gradually and keep the sauce at a gentle simmer so the roux thickens evenly.
- Keep the crunch: Serve the sauce alongside the pork, or spoon it over just before eating, to preserve the crisp texture.
Make-ahead tips
- Store separately: Refrigerate the pork and parsley sauce in separate sealed containers so the pork does not soften in the sauce.
- Reheat gently: Warm the sauce slowly in a saucepan, loosening it with a little milk if needed, and re-crisp the pork in a hot frying pan until piping hot.
- Best freshly cooked: The pork has its best texture straight from the pan, so cook it close to serving time whenever possible.
Equipment you'll need
Ingredients
Instructions
- Pat the pork belly dry and cut it into slices about 1 cm thick. Season both sides with the fine sea salt and black pepper.
- Set a large frying pan over medium heat and lay in the pork in a single layer (cook in batches if needed). Fry for 6 to 8 minutes per side, turning with tongs, until deeply golden and crisp; transfer to a warm plate as each batch finishes.
- While the pork cooks, finely chop the fresh parsley. Keep it aside so it stays bright.
- In a saucepan over medium heat, melt the unsalted butter, then whisk in the plain flour and cook for 1 minute until it smells biscuity but has not coloured. Gradually whisk in the whole milk until smooth.
- Bring the sauce to a gentle simmer, whisking often, and cook for 3 to 5 minutes until thick enough to coat the back of a spoon. Stir in the parsley and warm for 30 seconds, then taste and adjust with a little more fine sea salt and black pepper if needed.
- Serve the crispy pork straight away with the warm parsley sauce spooned over or alongside. If the pork has cooled, return it to the pan for 1 to 2 minutes to re-crisp before serving.
Recipe notes
Tips
- For the crispest result, avoid overcrowding the pan; frying in batches keeps the pork from steaming.
- Keep the sauce at a gentle simmer and whisk regularly so it thickens smoothly without catching.
- Food safety: pork should be cooked until piping hot throughout, with no pink remaining in the thickest part.
Substitutions
- Replace whole milk with low-fat milk for a lighter sauce, noting it will be slightly less rich.
- Replace fresh parsley with fresh dill for a different but still classic Nordic-style herb sauce.
Storage
- Refrigerate up to 2 days
- Cool and refrigerate the pork and sauce separately in sealed containers. Reheat the sauce gently in a saucepan, loosening with a splash of whole milk if needed, and re-crisp the pork in a hot frying pan for a few minutes until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (35min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Gluten Milk Wheat
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