Stegt Flæsk med Persillesovs (Crispy Danish Pork Belly with Creamy Parsley Potatoes) – Authentic Denmark Recipe
Voted Denmark’s official national dish: crisp golden pork paired with tender potatoes and bright green parsley sauce.
- Country of Origin
- 🇩🇰 Denmark (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp pan-seared pork belly slices, Waxy boiled baby potatoes, Velvety white parsley cream sauce, Bunches of fresh flat-leaf parsley, Nutmeg
Ingredients for Stegt Flæsk med Persillesovs (Crispy Danish Pork Belly with Creamy Parsley Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp pan-seared pork belly slices, prepped into bite-sized pieces
- 1.5 cups waxy boiled baby potatoes, washed and trimmed
- 1 cup velvety white parsley cream sauce
- 1 medium onion and 3 cloves garlic, finely minced with bunches of fresh flat-leaf parsley
- 1.5 tbsp traditional Denmark seasoning (nutmeg, butter, cracked pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and bunches of fresh flat-leaf parsley for 2–3 minutes until softened and fragrant.
- Add crisp pan-seared pork belly slices and waxy boiled baby potatoes along with nutmeg, butter, cracked pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with velvety white parsley cream sauce and serve straight from the skillet.