It is a sort of magic to hear a bit of pork belly fall on a hot pan, the sharp slish-slish-sizzling, the odor of salt and fat being cooked up in the air, and the certainty of something golden, crisp, and most fulfilling. Denmark has a name for that magic: Stegt Flæsk med Persillesovs
This is not only a meal. It is a party. It is crunchy comfort food, something you base an entire day around. And once the initial bite succumbs to the succulence of tender meat and the searing flavour of crackly skin, then topped with a spoonful of smooth but earthy parsley sauce? There’s no doubt — you’re home
A Dish of the People – Rooted in Simplicity, Loved by All
Stegt Flæsk dates back generations. Its name simply means “fried pork belly”, and that’s exactly what it is — no bells or whistles, just honest, perfectly rendered pork slices served with boiled potatoes and creamy parsley sauce (persillesovs)
Traditionally a rural dish, it was a way for families to use inexpensive cuts of pork while still enjoying something filling and festive. Today, it’s widely considered Denmark’s national dish, and you’ll find it on pub menus, home dinner tables, and even on election nights — where some joke that “voting for pork” includes a plate of stegt flæsk
It’s a dish that brings generations together with simple ingredients, bold flavour, and a whole lot of love.
Ingredients
For the Pork:
- 800g to 1kg pork belly, skin on, cut into ½-inch slices
- Salt and black pepper
Optional: a touch of paprika or garlic powder for seasoning twist
For the Parsley Sauce (Persillesovs):
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk
- white pepper to taste salt
- a small bunch fresh parsley cut up fine
On the part of the Sides:
- 800g of boiled potatoes (small yellow or new potatoes are the best since they absorb little oil)
- To make dairy-free sauce: take non-dairy milk and butter
None of the parsley new? Dried parsley may serve when fresh is not available, but of course fresh is the use
Thick-cut unsmoked bacon can be an alternative in case of unavailability of pork belly but it will not be as rich or crispy
Instructions
Step 1 : Warm your oven to 200 C (390 F) should you be doing it in the oven or heat a big dry skillet should you be pan-frying
Place pork belly slices in a rack or any tray. Pat, then pat again—when you think they’re dry, pat once more. Crisp starts here
Season both sides with salt and pepper
Step 2 : Option A
Put slices on a rack set over a baking tray (for juices). 40 minutes max – rotate at 20 when the glaze starts whispering. Done when the crust echoes when tapped.
Option B : Pan
Pan-fry the slices on medium heat a few slices at a time dry (they self butter). Fry each side for 7–8 minutes—wait for that deep, golden crust, the kind that crackles when you press it
Low and slow gets you perfect crunch without burning
Step 3 : While the pork cooks, boil peeled or scrubbed potatoes in salted water until tender — around 15–20 minutes. Drain and keep warm
Step 4 : Melt butter in a sauce pan. Stir the flour into the fat—no rush. A good roux takes patience.Keep your spoon moving—low and slow—until the roux smells like toasted hazelnuts and glows like antique brass. Put in salt and white pepper and finally stir in chopped parsley
Serve
Put some slices of crispy pork on a plate, a spoonful of boiled potatoes and pour that warm pasta sauce with parsley all over
Serving Tips
- Serve it hot, with extra sauce on the side for good measure
- A simple cucumber salad or pickled beets pair beautifully
- Don’t forget the cold beer or snaps — the classic companions
- To have a comfortable dinner, light a candle, get a drink and take time to enjoy it
- Perfect to serve at a Sunday family dinner or during warm winter evenings or in relaxed dinner parties
Precautions
- Pat that pork dry like it owes you money : Any dampness means no crackling glory.
- Don’t overcrowd the pan or oven tray : Give the slices room to breathe
- Stir the parsley sauce constantly to avoid lumps
- Adjust salt in the sauce after tasting : Especially if your butter is salted
- Let meat rest briefly before serving : It’ll stay juicy under the crackle
More About Stegt Flaesk Med Persillesovs
Stegt Flæsk med Persillesovs isn’t about complexity — it’s about doing a few things really, really well.
It’s about that deep golden crust, the creamy green sauce that hugs every bite, the potatoes that soak it all in. It’s about family, pride, and tradition served on a warm plate.
It’s not just food — it’s Denmark’s flavor on a fork. So whether you’re Danish by blood, spirit, or just tastebuds — this dish is your welcome invitation to something hearty, homely, and true.
