Stegt Flæsk (Danish Roast Pork with Potatoes and Parsley Sauce)
Stegt Flæsk (Danish Roast Pork with Potatoes and Parsley Sauce) is a traditional Danish recipe for a classic dish of crispy-roasted belly pork served with new potatoes and parsley sauce. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Roast Pork with Potatoes and Parsley Sauce (Stegt Flæsk).
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A classic Danish roast pork belly recipe served alongside boiled potatoes and a parsley sauce that's counted amongst Denmark's national dishes
Ingredients:
1kg pork belly
1/2 lemon
1 tsp sea salt flakes
800g baby new potatoes, washed
For the parsley sauce:
25g butter
3 tbsp flour
240ml milk
30g bunch parsley leaves chopped
freshly-grated nutmeg to taste
salt and freshly-ground black pepper, to taste
60ml cream
Method:
For the crispy crackling: Pre-heat your oven to 240°C.
Rub the skin of the pork belly with the halved lemon. Cut the pork belly into thin slices (no thicker than 12mm). Dry the slices of any moisture using kitchen paper and place them on a grill or baking tray lined with parchment paper.
Season them well with sea salt and place in the centre of your pre-heated oven for 20- 25 minutes until the skin blisters. Turn the slices over and continue roasting for another 10 minutes or so until the pork belly slices are crisp all over.
If you have the time, you can score the pork belly skin (a box cutter is good for this), rub it with sea salt and leave it in the fridge overnight to draw out the moisture for an extra crispy crackling. (Remember to bring the meat back to room temperature before roasting if you decide to do this.)
When the meat is almost ready, place the new potatoes in a pot, cover with water and add a dash of salt. Bring to a boil and simmer for 20 minutes until softened.
Once the meat is done, remove from the oven and set aside to rest for 10-15 minutes. Then slice the pork belly into thin slices.
To make the parsley sauce, add the butter to a pan on medium flame and let it melt completely. Stir in the flour with a whisk, allowing it to absorb the butter and form a roux. After about 1 minute start pouring in the milk a little at a time as you stir, then add the cream and simmer the mixture until it thickens and gains a sauce-like consistency (about 5-10 minutes).
Add the chopped parsley and nutmeg and season to taste with salt and black pepper.
Serve the pork belly slices with boiled potatoes and drizzle everything with plenty of parsley sauce. You can add some steamed or roasted vegetables on the side as well, if you like.
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