Grilled Pork Belly with Parsley Sauce (Stegt Flaesk) from Denmark
Grilled Pork Belly in Parsley Sauce, also called Stegt Flaesk from Denmark, is a dinner platter that is perfect for a night in. The potatoes and pork belly create a hearty base for the dish, while the Parsley Sauce adds a nice, light finish to the top. Travel to Denmark from your kitchen with this delightful recipe!
Servings 4 servings
- 1 lb pork belly cut into slices about 6 inches long and ⅓ inch wide
- 2 lb yukon gold potatoes or Kipfler Potatoes if you have access to them
- 2 Tbsp butter
- ¼ cup flour
- 2 cups milk
- 1 cup fresh parsley chopped
- Salt to taste
- Pepper to taste
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
Preheat the oven to 350 Fahrenheit.
Place a wire cooking rack in a roasting pan. Add the pork belly to the wire rack and drizzle with olive oil on both sides. Salt lightly.
Place wire rack in roasting pan in the oven and cook the pork belly for 20 minutes on one side, then flip and bake for 20 minutes on the other side. Bake until the skin is brown and crispy. Mine took a total of 50 minutes.
Wash the potatoes and place them in a large pot filled with water. Place the pot on the stove over high heat and bring to a boil. Boil for about 30 minutes, until the potatoes can easily be pierced with a knife (time may change depending on the type of potato you choose). Allow the potatoes to cool slightly so that you can handle them.
In a medium pot, melt the butter. Add the flour to the butter, and stir forming a paste. This is what will thicken your sauce. Pour the milk into the pot little by little, whisking it with the contents of the pot as you go.
Once all of the milk is added, continue stirring the sauce for about 5-10 more minutes until it starts to thicken.
Add parsley, salt, pepper, garlic powder, and onion powder to the Parsley Sauce and whisk to combine.
Cut the potatoes into thin rounds. Lay these on your plate. Place crispy pork belly on top of the potatoes, and then drizzle with Parsley Sauce. Enjoy!
Recipe copyright The Foreign Fork. For educational and personal use only.
- Travel to “Denmark”: This recipe for Grilled Pork Belly with Parsley Sauce is also known as Stegt Flæsk and is the national dish of Denmark. This Danish specialty was first created during the 1800s in rural Denmark. It has recently made a comeback in Danish kitchens, and in 2014, Danes voted the speciality as their national dish.
- A Unique Way to Eat Pork Belly: Pork belly is a popular ingredient around the world (as seen in my recipe for Bandeja Paisa from Colombia). This recipe features an easy way to prepare pork belly, particularly if it’s your first time trying it.
- Parsley Sauce: The parsley sauce begins with a blonde roux (the easiest of roux) and then mixes with milk and parsley to create a delectable sauce that coats the dish. I added some onion powder and garlic powder to my Parsley Sauce to give it a bit more flavor than the traditional Danish recipe calls for.
- If you don’t have a wire rack to cook the pork belly on, you can lay the pork belly on an aluminum foil-lined baking sheet. This will succeed in cooking the pork belly just as well.
- When making the Parsley Sauce you can also use a wooden spoon to mix. This will help break up any lumps left over from the flour. You want to make sure that your sauce is lump free!
- Once you remove the potatoes from the stove, you can run them under a bit of cold water. Make sure the cold water is just enough to cool the potatoes down so that you can remove them from the water and cut them without burning your hands. Too much cold water and your potatoes will be cold when you serve your dish.
Serving: 1serving | Calories: 927kcal | Carbohydrates: 54g | Protein: 21g | Fat: 70g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 162mg | Potassium: 1440mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1652IU | Vitamin C: 65mg | Calcium: 198mg | Iron: 4mg