Stegt Flæsk med PersillesovsCrispy Pork with Parsley Sauce
A comforting Danish supper of roast pork belly with crisp crackling, boiled potatoes, and a smooth parsley sauce. The rich pork is balanced by the mild potatoes and a creamy herb sauce that is spooned generously over the plate.
Prep
20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pork
- 0.9kgPork Belly (skin scored)
- 8gSalt
- 2gBlack Pepper
Potatoes
- 0.9kgPotato (peeled)
- 2lWater
Sauce
- 60gUnsalted Butter
- 50gAll-Purpose Flour
- 650mlWhole Milk
- 20gFresh Parsley (finely chopped)
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F). Rub the pork belly, especially between the scores, with the salt and the black pepper.
- 02
Roast for 25 minutes, then reduce the oven to 180°C (350°F) and continue roasting for 45 to 50 minutes, until the crackling is crisp and the meat is tender.
- 03
Bring the water to a boil, add the potato, and simmer for 18 to 22 minutes, until tender. Drain and keep warm.
- 04
Melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour and cook for 1 minute to make a pale roux.
- 05
Whisk in the whole milk gradually. Simmer for 5 to 7 minutes, stirring, until smooth and thick enough to coat a spoon.
- 06
Stir in the fresh parsley and the salt and cook for 1 minute.
- 07
Rest the pork belly for 10 minutes, then slice and serve with the potato and parsley sauce.
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