A dish of perfectly roasted pork belly with a creamy parsley filled béchamel sauce.
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"Ikke det, der er mest kød, men det, der smager bedst."
Translation: "Not what has the most meat, but what tastes the best." - Hans Christian Andersen
Stegt Flæsk med Persillesovs, often simply referred to as "stegt flæsk," is a traditional Danish dish that translates to "fried pork with parsley sauce." This beloved Danish meal consists of crispy fried pork belly slices served with a creamy parsley sauce and typically accompanied by boiled potatoes. It's a comforting and flavorful dish that has deep roots in Danish culinary culture.
Stegt Flæsk med Persillesovs is a dish that celebrates the simple yet delightful combination of crispy pork and creamy sauce. The pork belly slices are fried until they become golden and crispy on the outside, while the inside remains tender. The parsley sauce, known as "persillesovs," is made from a roux-based white sauce infused with fresh parsley, creating a balanced and flavorful complement to the rich pork.
The history of Stegt Flæsk med Persillesovs can be traced back to Danish agricultural and culinary traditions. Pork has long been a staple meat in Denmark due to the country's history of pig farming and the abundant availability of pork.
The dish likely evolved as a way to make use of pork belly cuts, which were commonly found in Danish kitchens.
The tradition of serving fried pork with parsley sauce became ingrained in Danish culture over time, and it remains a cherished comfort food to this day. The combination of crispy fried pork and creamy sauce resonates with the Nordic penchant for hearty, comforting dishes that provide sustenance during colder months.
Stegt Flaesk med Persillesovs Recipe
Prep time 20 mins | Cook time 20-30 mins | Serves 3
Ingredients:
For the Fried Pork:
1 pound (450g) pork belly slices
Salt and pepper to taste
Vegetable oil for frying
For the Persillesovs (Parsley Sauce):
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup fresh parsley, finely chopped
Salt and pepper to taste
A tad of nutmeg (OPTIONAL)
For Serving:
Boiled potatoes
Pickled red cabbage (optional)
Instructions:
Prepare the Fried Pork:
Heat a skillet or frying pan over medium heat and add a thin layer of vegetable oil.
Season the pork belly slices with salt and pepper.
Fry the pork belly slices in the hot oil until they become golden brown and crispy on both sides. This usually takes about 4-5 minutes per side, depending on the thickness of the slices. Remove them from the pan and drain on paper towels. Hold in oven at low setting until sauce is ready.
Make the Persillesovs (Parsley Sauce):
In a separate saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk to form a roux. Cook the roux for a couple of minutes to eliminate the raw flour taste. Roux should be light in color.
Gradually pour in the milk while whisking continuously to avoid lumps. Keep whisking until the mixture thickens and becomes smooth.
Add a heaping amount of chopped parsley to the sauce and stir to combine. Season the sauce with salt and pepper to taste.
Serve:
Arrange the fried pork belly slices on serving plates.
Serve the Stegt Flæsk med Persillesovs alongside boiled potatoes and pickled red cabbage, if desired.
Pour the parsley sauce over the fried pork slices or serve it on the side.
Enjoy this classic Danish dish, Stegt Flæsk med Persillesovs, with its wonderful combination of crispy pork, creamy parsley sauce, and comforting boiled potatoes!
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If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
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