Entree: Denmark – Funen – Stegt Flæsk med Persillesovs (Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb pork belly, skin removed, cut into 1/4–1/3 inch slices
- 1 tsp coarse salt, plus more for seasoning potatoes
- 1/2 tsp freshly ground black pepper
- 1–2 tbsp (15–30 ml) vegetable oil or rendered pork fat for frying
- 2 lb small waxy potatoes (new potatoes), scrubbed
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- 1/4 cup (60 ml) heavy cream (optional for a richer sauce)
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1/2 tsp salt for sauce, adjust to taste
- 1/4 tsp white pepper for sauce, adjust to taste

Show original ingredient measurements

- 1.5 lb (680 g) pork belly, skin removed, cut into 1/4–1/3 inch slices
- 1 tsp (5 g) coarse salt, plus more for seasoning potatoes
- 1/2 tsp (1 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) vegetable oil or rendered pork fat for frying
- 2 lb (900 g) small waxy potatoes (new potatoes), scrubbed
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/4 cup (60 ml) heavy cream (optional for a richer sauce)
- 1/2 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1/2 tsp (3 g) salt for sauce, adjust to taste
- 1/4 tsp (0.5 g) white pepper for sauce, adjust to taste

Instructions

Gram weights below are shown as approximate US weights.

1. Place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until tender when pierced, about 15–20 minutes depending on size. Drain and keep warm.
2. While potatoes cook, pat pork belly slices dry with paper towel and season both sides with 1 tsp coarse salt and 1/2 tsp black pepper.
3. Heat a heavy frying pan over medium-high heat and add 1–2 tbsp (15–30 ml) vegetable oil or pork fat. Fry pork belly slices in batches without overcrowding until well browned and crisp on both sides, about 4–6 minutes per side depending on thickness. Transfer cooked slices to a rack or paper towel-lined plate to drain.
4. To make persillesovs (parsley sauce), melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook, whisking, 1–2 minutes to form a blond roux without browning.
5. Gradually whisk in 2 cups (480 ml) whole milk until smooth. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, about 4–6 minutes. If using, stir in 1/4 cup (60 ml) heavy cream and heat through.
6. Remove sauce from heat, stir in 1/2 cup finely chopped parsley, 1/2 tsp salt and 1/4 tsp white pepper; adjust seasoning to taste.
7. To serve, arrange boiled potatoes, place crispy pork belly alongside or atop potatoes, and generously spoon warm persillesovs over or beside the pork. Garnish with extra chopped parsley if desired. Serve immediately.

1. Place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until tender when pierced, about 15–20 minutes depending on size. Drain and keep warm.
2. While potatoes cook, pat pork belly slices dry with paper towel and season both sides with 1 tsp (5 g) coarse salt and 1/2 tsp (1 g) black pepper.
3. Heat a heavy frying pan over medium-high heat and add 1–2 tbsp (15–30 ml) vegetable oil or pork fat. Fry pork belly slices in batches without overcrowding until well browned and crisp on both sides, about 4–6 minutes per side depending on thickness. Transfer cooked slices to a rack or paper towel-lined plate to drain.
4. To make persillesovs (parsley sauce), melt 3 tbsp (42 g) unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp (24 g) flour and cook, whisking, 1–2 minutes to form a blond roux without browning.
5. Gradually whisk in 2 cups (480 ml) whole milk until smooth. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, about 4–6 minutes. If using, stir in 1/4 cup (60 ml) heavy cream and heat through.
6. Remove sauce from heat, stir in 1/2 cup (15 g) finely chopped parsley, 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) white pepper; adjust seasoning to taste.
7. To serve, arrange boiled potatoes, place crispy pork belly alongside or atop potatoes, and generously spoon warm persillesovs over or beside the pork. Garnish with extra chopped parsley if desired. Serve immediately.