Stegt Flaesk
Thick slices of pork belly fried until crisp and served with potatoes and a creamy parsley sauce, a Danish national dish.
Photograph credit: Stegt flæsk (image of Stegt flæsk on Wikidata Q7606723) by ChildofMidnight · CC BY 2.0 · Wikimedia Commons
Stegt Flaesk: Step by Step
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Boil the potatoes in salted water for 20 minutes.
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While the potatoes boil, lay the pork in a cold dry pan, in 2 batches, and turn on a medium heat. Fry for 12 minutes, turn and fry for 8 minutes more until crisp. Drain.
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Meanwhile, melt the butter, stir in the flour for 1 minute, then whisk in the milk and simmer for 8 minutes. Stir in the parsley, salt and pepper.
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Serve the pork with the potatoes, sauce and beetroot.
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Things to Watch For
- Start in a cold pan.
- Do not turn too soon.
- Fry in batches.
Good to Know About Stegt Flaesk
Most home fried pork belly comes out chewy or burnt, and the fix is a cold pan and patience. Stegt flæsk med persillesovs, fried pork with parsley sauce, was voted the national dish of Denmark, and it is nothing more than thin slices of fatty pork fried until crisp and eaten with boiled potatoes and a white sauce.
Use thin slices of fresh pork belly, about 5 mm thick, with the rind removed or left on. Lay them in a cold, dry, wide pan, then turn on a medium heat. Let the fat melt out slowly for 12 minutes before turning, so that the slices crisp from the inside. Turn and fry for 8 minutes more, until the pork is deep brown and brittle at the edges. Drain on kitchen paper.
For the sauce, melt butter, stir in flour, whisk in milk and simmer for 8 minutes, then add a large handful of chopped parsley, salt and white pepper. Boil the potatoes and serve everything together, with the sauce poured over the potatoes and a mound of pickled beetroot at the side. Fry in two batches to avoid crowding.
To Go With It
Pickled beetroot · Rye bread · Beer
Leftovers
Best fresh.
Stegt Flaesk Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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