Thick slices of pork belly fried until deeply crisp, served with boiled potatoes and a creamy white parsley sauce.
Stegt Flæsk med Persillesovs is a real, traditional Danish dish, known as Danish Crispy Pork Belly with Parsley Sauce. Thick slices of pork belly fried until deeply crisp, served with boiled potatoes and a creamy white parsley sauce.\n\nStegt flæsk med persillesovs is widely regarded as Denmark's national dish, voted so in a 2014 nationwide poll, reflecting the country's long tradition of pork as a dietary staple.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.
Serves 4
Season the pork belly slices generously with salt and pepper.
Fry the pork belly slices in a dry skillet over medium heat, starting fat-side down, for about 20 minutes total, turning occasionally, until deeply crisp and golden, rendering out plenty of fat.
Transfer the crisp pork to a paper-towel-lined tray to drain.
In a separate pot, melt butter, whisk in flour, and cook for 1 minute.
Gradually whisk in milk, stirring constantly, and simmer for 8 minutes until thickened into a smooth white sauce.
Stir the chopped parsley into the sauce just before serving. Plate the crispy pork with boiled potatoes, spooning the parsley sauce generously over the potatoes.
Fry the pork belly slowly enough for the fat to render out fully — this is what creates the signature deep crispness rather than a chewy, fatty bite.
Whisk the milk into the roux gradually to avoid lumps in the parsley sauce.
Add the parsley at the very end so it stays bright green and fresh-tasting rather than dulling from prolonged heat.
Some households add a pinch of nutmeg to the parsley sauce for extra warmth.
Serve with pickled beets alongside for a traditional, tangy contrast to the rich pork.
A leaner cut of pork can be used, though the belly's fat is essential to achieving the classic crisp texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Stegt flæsk med persillesovs is widely regarded as Denmark's national dish, voted so in a 2014 nationwide poll, reflecting the country's long tradition of pork as a dietary staple.
It likely needs more time over moderate heat to render out the fat fully — resist the urge to raise the heat, which can burn the outside before the fat renders.
The milk was added too quickly to the roux — pour it in gradually while whisking constantly.
Yes, though add the fresh parsley only when reheating to serve, so it stays vivid and doesn't turn a dull olive color.
Per serving (380g / 13.4 oz) · 4 servings total
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