Stegt flæsk med persillesovs
Fried pork belly with parsley sauce (Stegt flæsk med persillesovs) is a true Danish classic that never goes out of style. Crispy-fried pork belly is served with a creamy, homemade parsley sauce and boiled potatoes—an easy dish full of tradition and lots of flavor. This recipe gives you a perfect crispy result and a delicious, hearty sauce that makes the meal a family favorite. Perfect both for everyday comfort and when you want to serve classic Danish food to guests.
Posted on 7/19/2026
Servings
4
Total time
1 hour
Servings
4
Total time
1 hour
Ingredients
Parsley sauce
Instructions
Pat the pork belly dry with kitchen paper and season with salt and pepper on both sides
Place them on a baking tray lined with baking paper and bake in the oven at 180°C fan-assisted (varmluft) for 45 min until well golden. Turn them when half the time has passed.
Peel the potatoes, cover them with water and a little salt, and boil until tender, about 25 min
Parsley sauce
Whisk the butter and wheat flour in a saucepan to make a roux (melbolle) over even heat
Add the milk a little at a time and make sure to whisk continuously
When the sauce is nicely thick, season to taste with salt and pepper
Finely chop the parsley, remove the saucepan from the heat, and stir the parsley into the sauce
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