Stegt Flæsk: Danish Crispy Pork Belly with Parsley Sauce
Stegt flæsk med persillesovs has been crowned Denmark’s national dish, and it’s easy to see why. Crisp, salty slices of pork belly served with tender boiled potatoes and finished with a rich parsley sauce make for a simple yet deeply satisfying meal.
Once you’ve tried it, it’s easy to imagine this dish becoming part of your regular rotation, especially during the colder months. But while it’s a comforting classic in winter, many Danes also enjoy grilling pork belly slices outdoors in the summer, proof that there’s never a wrong time for a dish this good.
Editor’s Note: This recipe has been updated and thoroughly retested to ensure the best results. We’ve also added fresh photography, including step-by-step photos to make the preparation process even easier to follow.
Enjoy!
Stegt Flæsk: Danish Crispy Pork Belly with Parsley Sauce
Ingredients
- 1 kg pork belly ,preferably skin-on
- 1/2 lemon
- 1 tsp sea salt flakes
- 800 g baby new potatoes washed
For the parsley sauce:
- 25 g butter
- 3 tbsp all-purpose flour
- 240 ml milk
- 30 g fresh parsley leaves ,finely chopped
- freshly grated nutmeg to taste
- salt to taste
- pepper to taste
- 60 ml heavy cream
Instructions
For the crispy pork belly:
- Preheat the oven to 180°C (355°F).
- Rub the pork belly skin with the cut side of the lemon, then slice the pork belly into even slices, approximately ¼–⅜ inch (6–10 mm) thick. Pat thoroughly dry with paper towels.
- Arrange the pork belly slices in a single layer on a wire rack set over a rimmed baking tray, leaving a little space between them. Use two trays if necessary to avoid overcrowding. Season evenly with sea salt.
- Roast for 35–40 minutes, then carefully turn the slices over and drain the excess fat from the tray.
- Return the pork to the oven and roast for another 10–15 minutes, or until the slices are golden brown and crispy on both sides. Cooking times may vary depending on the thickness of the slices. Keep a close eye on them during the final minutes to prevent burning.
For the potatoes:
- While the pork is roasting, place the potatoes in a large pot and cover with cold, lightly salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until fork-tender. Drain and keep warm until serving.
For the parsley sauce:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
- Gradually pour in the milk, whisking continuously to prevent lumps. Stir in the cream and simmer gently for 5–10 minutes, until the sauce is smooth and thick enough to coat the back of a spoon.
- Add the chopped parsley and a pinch of nutmeg, then season with salt and pepper to taste.
To serve:
- Serve the crispy pork belly alongside the boiled potatoes, generously spooning the warm parsley sauce over the potatoes. Add steamed or roasted vegetables on the side, if desired.
Enjoy!
Notes
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Do I slice then bake or bake the whole pork belly than slice, the instructions say 2 different things
Hi Mike,
Thanks for pointing this out. You’re absolutely right to question it!
For this recipe, the pork belly should be sliced before cooking, then roasted until crispy. This dish (stegt flæsk) is traditionally made by roasting or frying individual pork belly slices, which is what gives it that signature crispiness.
Appreciate you catching that. Hope you enjoy the recipe!
Chef’s Pencil Team
Easy instructions. Great taste. Sauce a bit thick. Add more liquid to get more sauce!
Thanks for your feedback, Andre! We’re thrilled that you loved the taste and thanks for sharing your tips.