Ingredients
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1 kg pork belly
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1/2 lemon
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1 tsp sea salt flakes
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800 g baby new potatoes
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Parsley sauce
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25 g Butter
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3 tbsp Flour
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1 cup Milk
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1/2 cup bunch flat leaf parsley leaves
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1/4 cup Cream
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freshly grated nutmeg
Directions
Stegt flæsk med persillesovs has been crowned Denmark’s number one national dish several times, and it goes way back to 1890. The dish consists of 1 cm thick slices of pork breast seasoned with lots of salt. Accompanying the meat are boiled potatoes and parsley sauce, a milk-based sauce made with the meat juices, a little sugar, and lemon juice or zest, and lots of finely chopped parsley. Many Danes like some pickled beetroot with it, too.
The ”Stegt Flæsk med persillesovs” is a must to eat once a week dish – and especially during the cold winter season – even though the juicy porky dish can be eaten all year round. In the summertime the Danes have a regular outdoor feast grilling or barbecuing their pork belly slices.
Preparation:
- For a very crispy crackling: at least 8 hours before cooking (ideally the night before), dry the pork rind well with paper towels. Score the rind with a sharp knife at 5mm intervals (stop before you get to meat). Sprinkle with 1 tsp sea salt and place uncovered in the fridge. After 2 hours, wipe off any liquid the salt has drawn to the surface. Replace with a fresh sprinkling of salt and return to the fridge. Repeat 1-2 more times. Remove from the fridge 1 hour before cooking to bring the pork up to room temperature.
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Preheat the oven to 240°C. Prepare an oven tray, either with baking paper or a rack. Put the tray/rack in the middle of the oven. Runn a knife along the score lines in the rind. Dry the rind with paper towels, then rub the rind with the halved lemon and season with the sea salt.
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Place the pork, rind-side up, on the rack and roast, uncovered, until the rind is blistered (about 25 minutes). Reduce the oven to 160°C and continue to roast for 1½ hours until the meat is very tender. Remove from the oven and rest for at least 10 minutes before slicing into 8 thin pieces.
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Towards the end of the cooking, place the potatoes in a pot, cover with cold, salted water, and bring to the boil. Cook for 20 minutes or until tender.
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To make the parsley sauce, melt the butter in a pot over a medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk then simmer, stirring continuously, for 3-4 minutes or until the sauce has thickened. Add the parsley, cream, and nutmeg and season to taste with salt and pepper.
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Serve the pork with the potatoes, steamed/roasted vegetables, and drizzle with parsley sauce.
