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Stegt flaesk with parsley sauce
Dinner

Stegt flaesk with parsley sauce

Crisp stegt flaesk, boiled potatoes and a classic Danish parsley sauce. The dish is simple and filling. The rind should crunch, and the sauce should be smooth and green.

TraditionalEverydayComfort foodWeekendDinnerDanish
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Rate:
60 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.8 lb sliced pork belly with rind
  • 2.2 lb potatoes
  • 1.8 oz butter
  • 3 tbsp all-purpose flour
  • 2½ cup milk
  • 1 bundt fresh parsley
  • 2 tsp salt
  • ½ tsp freshly ground black pepper

Instructions

  1. 1

    Boil the potatoes

    1. Scrub or peel the potatoes.
    2. Boil them in salted water until tender.
    3. Drain and keep them warm.
    25 min
    PotSieve
  2. 2

    Fry the pork

    1. Pat the slices dry and sprinkle them with salt.
    2. Place them rind-side down in a cold pan.
    3. Fry over medium heat until the rind is crisp and the meat is cooked through. Turn along the way.
    4. Place the pork on paper towels while you make the sauce.
    25 min
    PanTongs
  3. 3

    Make the parsley sauce

    1. Finely chop the parsley.
    2. Melt the butter in a pot.
    3. Stir in the flour and cook for 1 minute.
    4. Add the milk a little at a time, stirring until the sauce is smooth.
    5. Let it simmer for a couple of minutes.
    6. Stir in the parsley, salt and pepper. Taste and adjust.
    12 min
    PotWhiskKnife
  4. 4

    Serve

    1. Arrange the potatoes, stegt flaesk and parsley sauce on the plate.
    2. Serve at once while the rind is still crisp.
    3 min
    Plate

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Details

Nutrition

Calories

780kcal

Protein

36g

Fat

48g

Carbs

52g

Serving Size

450g

Dietary

Allergens

MilkGluten

Serving

Suggestions

  • • Serve warm with plenty of parsley sauce.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Pickled beets.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the pork, potatoes and sauce separately in the fridge.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Parsley sauce does not freeze well. Freeze only the pork.

Reheating

  • • Oven: Reheat the pork in the oven at 180°C / 350°F until the rind is crisp again. Warm the sauce in a pot. (180°C)

Tips

Preparation

  • • Dry the pork well. A wet surface gives soft rind.

Cooking

  • • Start in a cold pan. The fat renders slowly, and the rind becomes crisper.

Serving

  • • The sauce should be warm but not boiling when the parsley goes in, or it will lose its color.

Variations

Flavor

  • A splash of cream gives the sauce more body.

Method

  • The pork can also cook in the oven at 200°C / 400°F on a rack over a roasting pan.

Author

C

Camilla

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Author

C

Camilla