Denmark,  Pork,  Sauces&Gravy

Stegt flæsk med kartofler og persillesovs – Fried pork belly with potatoes and parsley sauce

 Here is a classic from the Danish kitchen, fried pork belly with potatoes and parsley sauce. A delicious weeknight dinner to share with the family! 

Yield: 4 servings

Stegt flæsk med kartofler og persillesovs - Fried pork belly with potatoes and parsley sauce

Stegt flæsk med kartofler og persillesovs - Fried pork belly with potatoes and parsley sauce

A delicious weeknight classic from the Danish kitchen!

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 45 minutes
Total Time 2 hours


  • 24 slices of pork belly (About 1 kg / 2 pounds)
  • 1 kg / 2 pounds potatoes.
  • Salt

Parsley sauce

  • 50 grams / 2 ounces butter
  • 3 tablespoons all purpose flour.
  • 4 dl / 14 ounces broth (vegetable broth recommended)
  • 2.5 dl / 9 ounces heavy cream.
  • 1 parsley bundle.
  • Salt
  • Pepper


Steps for pork belly:

  1. Slightly tenderize the meat with your hands, and rub them in with salt. Let sit in salt for a while, preferably 30-45 minutes beforehand while resting under a cloth.
  2. Place the pork belly slices on a roasting rack - without touching.
  3. Place the roasting rack in the oven with a cooking sheat underneath and cook the pork belly in a pre-heated oven at 200 C / 400 F for about 45-50 minutes.
    Turn the pork belly slices once, when the one side has gotten golden and the crackling crisp. About 30-35 minutes on one side and 10-15 minutes on the other.
    If the crackling isn't crisp at the end you can broil for a few minutes, but keep close attention in that case.

Steps for the potatoes:

  1. If preferred, peel the potatoes.
  2. Bring potatoes to a boil in a pot with salted water and let them boil at medium heat for about 5 minutes.
  3. Turn off the heat and let the potatoes simmer in the water, for about 15 minutes. By doing it this way you get a delicious firm potato without it boiling apart.
    Simmer time obviously varies with the size of the potatoes, so after about 10 minutes you can poke the potatoes to see if they are done. If they are tender they are done, if they are still hard you can turn the plate back on for a few minutes.
    When potatoes are done, keep some of the water for the sauce.

Steps for the Parsley sauce:

  1. Melt the butter in a pot and stir in the flour. Warm it thouroughly while stirring for a few minutes.
  2. Take 5 dl / 2 cups of water from the potatoes and stir it well into the butter mixture.
  3. Add the heavy cream and broth, and let the sauce warm up throughly for about 10-15 minutes. Remember to stir so it doesn't burn.
  4. Before serving, add salt and pepper to taste and add in the parsley as well.


Image and recipe credit:

If you try this, I’d love to hear what you think! 

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