Can I use an air fryer for the pork belly?
Yes, you can air fry the pork belly at 375°F/190°C for 15-20 minutes, flipping halfway, until crispy.
DINNER
Stegt Flæsk med Persillesovs: Danish Crispy Pork Belly with Parsley Sauce
Discover the heartwarming flavors of Denmark with our recipe for Stegt Flæsk med Persillesovs. This iconic dish features perfectly pan-fried, crispy pork belly served alongside a luscious, creamy parsley sauce, delivering an authentic taste of Danish culinary tradition.
HOW TO MAKE IT
Let's cook.
01
Pat the pork belly slices thoroughly dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
02
Preheat oven to 375F (190C). Heat a large, heavy-bottomed skillet over medium-high heat. Add the pork belly slices in a single layer, ensuring not to overcrowd the pan. Cook for 8-10 minutes per side, or until deeply golden brown and crispy. You may need to cook in batches. Remove the crispy pork belly and place on a wire rack set over a baking sheet to drain excess fat. Transfer the baking sheet to the preheated oven to keep warm while you prepare the sauce.
03
Pour off all but 2 tablespoons of the rendered pork fat from the skillet. Reduce the heat to medium. Add 2 tablespoons of butter to the skillet and melt.
04
Sprinkle 2 tablespoons of all-purpose flour into the melted butter and whisk constantly for 1-2 minutes to create a roux. Cook until lightly golden.
05
Gradually whisk in 2 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency, about 5-7 minutes. Bring to a gentle simmer.
06
Remove the sauce from the heat. Stir in 1/2 cup of finely chopped fresh parsley and 1 tablespoon of white vinegar. Taste and adjust seasoning with additional salt and pepper if needed.
07
Serve the crispy Stegt Flæsk immediately with the warm Persillesovs alongside.
About This Recipe
Discover the heartwarming flavors of Denmark with our recipe for Stegt Flæsk med Persillesovs. This iconic dish features perfectly pan-fried, crispy pork belly served alongside a luscious, creamy parsley sauce, delivering an authentic taste of Danish culinary tradition.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy pork belly, you can finish it in a 375°F/190°C oven for 5-7 minutes after pan-frying, if desired. Ensure the pork belly is sliced evenly for consistent cooking. The vinegar in the sauce adds a crucial tang that balances the richness of the pork and cream.
Easy Substitutions
If pork belly is unavailable, thick-cut bacon can be used, though the flavor and texture will differ. For a lighter sauce, use low-fat milk, but it may not be as rich. Dried parsley can be used in a pinch, but fresh is highly recommended for flavor.
Storage & Reheating
Store leftover crispy pork belly and parsley sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat pork belly in a dry skillet or oven at 350°F/175°C until crispy. Reheat sauce gently on the stovetop over low heat, whisking frequently, adding a splash of milk if it's too thick.
Serving Suggestions
Traditionally, Stegt Flæsk med Persillesovs is served with boiled potatoes. You can also serve it with a side of steamed green beans or a simple cucumber salad for a fresh contrast. A dollop of lingonberry jam or pickled beets can also be a delightful addition.
Common Mistakes
Overcrowding the pan when frying the pork belly will result in steamed, not crispy, pork. Cook in batches if necessary. Not whisking the flour and butter enough for the roux can lead to a pasty sauce. Ensure it cooks for at least 1-2 minutes. Adding milk too quickly to the roux can create lumps; add it gradually while whisking constantly. Forgetting the vinegar in the parsley sauce will make it taste flat; it's essential for balancing the flavors.
Frequently Asked Questions
What kind of pork belly should I buy?
Look for skin-on, boneless pork belly, preferably with a good balance of meat and fat. Ask your butcher to slice it for you if possible.
Can I make the parsley sauce ahead of time?
You can make the sauce a few hours in advance and gently reheat it, but add the fresh parsley just before serving for the best flavor and color.
MORE TO KNOW
Achieving the perfect crispness for Stegt Flæsk is key. The secret lies in even slicing and not overcrowding the pan, which can steam the meat instead of frying it. Cooking in batches allows each piece to get direct contact with the hot pan, rendering the fat and creating that irresistible crunch. The parsley sauce, or Persillesovs, is a classic béchamel base elevated with fresh parsley and a touch of vinegar, which cuts through the richness of the pork beautifully. Don't skip the vinegar; it's a small but mighty ingredient that brightens the entire dish.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.