Teresa's Recipes
Stegt Flæsk med Persillesovs
Stegt Flæsk med Persillesovs is a beloved and hearty Danish dish that features succulent, crispy fried pork belly served alongside a velvety, creamy parsley sauce. This dish has deep roots in Danish culinary tradition, often enjoyed as a comforting meal that showcases the simplicity of high-quality ingredients. The crispy texture of the pork belly perfectly contrasts with the richness of the parsley sauce, making it a delightful experience for the palate. It's a dish that embodies the spirit of Danish home cooking, perfect for a cozy family dinner.
Ingredients
- 500g, skin scored Pork belly
- to taste Salt
- to taste Black pepper
- 600g, peeled and cut into chunks Potatoes
- 50g Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup, finely chopped Fresh parsley
- 1/4 teaspoon Nutmeg
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 600
- Fat: 45g
- Carbs: 35g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Preheat the oven to 200°C (400°F).
- Score the skin of the pork belly in a crisscross pattern with a sharp knife, then season generously with salt and pepper.
- Place the pork belly on a baking sheet and roast in the preheated oven for 30-40 minutes, or until the skin is crispy and the meat is cooked through. Keep an eye on it to ensure it doesn't burn.
- While the pork belly is roasting, peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Once melted, stir in the flour to create a roux, cooking for about 2 minutes until it’s slightly golden.
- Gradually whisk in the milk, ensuring there are no lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
- Stir in the chopped parsley and nutmeg, then season with salt and pepper to taste. Let the sauce simmer on low heat while the pork finishes cooking.
- Once the pork belly is done, remove it from the oven and let it rest for a few minutes before slicing it into thick strips.
- Serve the crispy stegt flæsk with boiled potatoes and generously drizzle the creamy parsley sauce over the top.
Tips
- For extra flavor, consider marinating the pork belly in a mixture of garlic and herbs for a few hours before cooking.
- You can substitute the parsley with other herbs like chives or dill for a different flavor profile.
- Pair this dish with pickled vegetables or a simple green salad for a refreshing contrast.