Denmark’s Stegt Flaesk was voted the national dish in 2014.
This classic main course features crispy pork belly served with tender new potatoes and a creamy parsley white sauce.
It’s not a low-calorie dish, but the rich flavors and satisfying textures explain why it became a national favorite.
Delicious—enjoy!
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Denmark Stegt Flaesk (Pork Belly with Potatoes)
Course
Main Dish
Main Dish
Cuisine
Denmark
Denmark
Prep Time
15 minutes
15 minutes
Cook Time
30 minutes
30 minutes
Total Time
45 minutes
45 minutes
Servings
4
4
Author
International Cuisine
International Cuisine
Ingredients
- 1 1/2 lbs. pork belly, sliced (about 1/4 inch thick)
- 2 lbs new potatoes
- 1/3 cup butter
- 3 Tablespoons wheat flour
- 2 cups milk, approximately
- 2 handfuls chopped parsley
- salt
- pepper
Instructions
-
Potatoes
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Peel the potatoes if you prefer them without skin. Place them in a pot, cover with water, add salt and bring to a boil. Simmer until tender, about 15–20 minutes.
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The pork
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Pat the pork slices dry and season with salt and pepper. Fry over medium heat: sear for about one minute per side, then reduce the heat and continue turning them until golden and crispy. Drain briefly on paper towels and keep warm in the oven while you make the sauce.
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The sauce
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Melt the butter in a saucepan. Add the flour and stir to form a smooth paste; cook briefly without browning to keep the sauce white. Gradually add milk a little at a time, stirring and bringing the mixture to a gentle boil after each addition, until the sauce reaches your desired thickness.
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Stir in the chopped parsley and season with salt and pepper to taste. Serve the crispy pork belly with the boiled new potatoes and spoon the parsley white sauce over the dish.