Summary: Stegt Flæsk med Persillesovs is the ultimate Danish national comfort food featuring thick-cut pork belly pan-fried to crisp perfection, accompanied by tender boiled potatoes and a rich, velvety butter-based parsley sauce. Prepared in 55 minutes total, this traditional dish serves 4 main courses and showcases classic Nordic simplicity.
Did you make this recipe? Share the result with the community.
Category: Main Dishes, Scandinavian Cuisine
Success rate: not rated yet% of users successfully made this recipe
Quick overview
- Dish: Danish specialty of crispy fried pork belly, served with boiled potatoes and parsley sauce
- Category: Main Dishes, Scandinavian Cuisine
- Cuisine: Danish
- Main ingredient: pork belly, 1.5 lb (thick-cut, skin-on)
- Guide: 12 Most Popular Scandinavian Dishes: Favorite Recipes of Scandinavian Cuisine
- Total time: 55 minutes (15 min prep + 40 min cooking)
- Difficulty: Intermediate
- Servings: 4 (Serving weight: 450 g)
- Key technique: Pan-frying and roux emulsion
- Preparation types: Boiling, pan-frying
- Dietary info & Allergens: Contains dairy, gluten
- Suitable for: Family dinner, traditional gatherings
- Nutritional values (per 1 serving): 780 kcal, Protein: 28.0 g, Fat: 65.0 g, Carbs: 32.0 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Danish lager, dry white wine, sparkling water
- In a nutshell: Crispy salted pork belly paired with silky parsley sauce and steaming potatoes.
- Last updated: October 24, 2023
WAGUU says: “Achieving the ultimate crunch on the pork belly requires medium heat so the fat renders slowly before the exterior browns.”
How to take it further: Warm the 26 cm plate, plate the portion in the center with a clean rim; put a glass of water with lime, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 40 minutes |
| Temperature: | Medium-high (375 °F pan heat) |
| Number of servings: | 4 |
In a nutshell
Stegt Flæsk med Persillesovs stands proudly as the national dish of Denmark, celebrated for its magnificent contrast between shatteringly crisp pork belly, earthy boiled potatoes, and a velvety, herb-infused white sauce that ties every single bite together in pure harmony.
Ingredients
Base servings: 4 servings • Serving weight: 450 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Pork belly | 1.5 lb | Thick-cut, skin-on slices |
| Coarse sea salt | 1 tbsp | High-grade flaky salt |
| Waxy potatoes | 2 lb | Small, peeled and uniform |
| Unsalted butter | 3 tbsp | High fat content |
| All-purpose flour | 3 tbsp | Fine sifted |
| Whole milk | 2 cups | Warmed slightly |
| Fresh parsley | 1 cup | Finely chopped flat-leaf |
| Ground white pepper | ¼ tsp | Freshly ground |
Why you’ll love this recipe
- Authentic Heritage: Direct representation of traditional Danish home cooking at its finest.
- Texture Contrast: Ultra-crispy pork belly paired with smooth sauce and tender potatoes.
- Comforting Flavors: Rich, savory, and herbal notes that satisfy hearty appetites.
Success guaranteed: Follow the slow-rendering technique for the pork belly to ensure maximum crispiness without burning.
Recipe overview
Prep: 15 min | Cooking: 40 min | Difficulty: Intermediate | Servings: 4 | Type: Main course | Origin: Denmark
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing and Salting the Pork Belly – 10 min
Appliances: Cutting board, sharp knife
1. Lay the thick-cut pork belly slices on a clean cutting board and inspect them for any remaining bone fragments. Generously sprinkle both sides of each slice with coarse sea salt, ensuring the salt adheres well to the surface and penetrates the skin. Let the slices rest at room temperature for 10 minutes to draw out excess moisture, which guarantees a superior crunch during the frying process.
CP: Salt is evenly distributed across all pork belly slices.
Before moving to the next step:
Ensure the pork slices are patted dry if they accumulated too much surface liquid before salting.
Phase 2: Boiling the Potatoes – 25 min
Appliances: Stovetop, saucepan, colander
2. Place the peeled waxy potatoes into a medium saucepan and cover them with cold salted water, ensuring the water level sits about 1 inch above the potatoes. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer gently for 20 to 25 minutes until the potatoes are completely tender when pierced with a fork. Drain the potatoes thoroughly in a colander and keep them warm.
CP: Potatoes are fork-tender all the way to the center.
Before moving to the next step:
Check that potatoes are fully drained so excess water does not dilute the upcoming side dishes.
Phase 3: Frying the Pork Belly – 20 min
Appliances: Stovetop, heavy skillet, tongs
3. Heat a large heavy skillet over medium heat without adding any extra oil, as the pork belly will render its own fat. Lay the salted pork belly slices in a single layer across the skillet. Fry the slices for 8 to 10 minutes per side, turning occasionally with tongs, until the fat has rendered completely and the slices are golden brown and shatteringly crisp. Transfer the fried pork belly to a wire rack or paper towel-lined plate.
CP: Pork belly is uniformly crisp and deeply golden.
Before moving to the next step:
Retain about 3 tablespoons of the rendered pork fat in the skillet for preparing the parsley sauce base.
Phase 4: Making the Parsley Sauce Base – 5 min
Appliances: Stovetop, saucepan, whisk
4. In a separate saucepan, melt the unsalted butter over medium heat alongside the reserved rendered pork fat. Add the all-purpose flour directly into the melted fats and whisk continuously for 1 to 2 minutes to create a smooth, golden blond roux. Ensure the flour cooks out slightly without taking on any dark browning.
CP: Roux is smooth, bubbly, and free of flour lumps.
Before moving to the next step:
Warm the milk slightly before adding it to prevent thermal shock and lump formation in the roux.
Phase 5: Simmering and Thickening the Sauce – 8 min
Appliances: Stovetop, saucepan, whisk
5. Pour the warmed whole milk into the roux in a slow, steady stream while whisking vigorously to incorporate the liquid without forming lumps. Bring the mixture to a gentle simmer over medium heat, stirring constantly as the sauce thickens into a velvety consistency. Season with ground white pepper and adjust salt to taste, remembering the pork belly adds savory depth.
CP: Sauce coats the back of a spoon smoothly.
Before moving to the next step:
Remove the sauce from direct high heat before stirring in the fresh herbs to preserve their vibrant color.
Phase 6: Finalizing and Assembling the Dish – 2 min
Appliances: Serving plates, spoon
6. Fold the chopped fresh flat-leaf parsley directly into the hot white sauce, stirring gently until evenly distributed and aromatic. Plate the warm boiled potatoes alongside the crispy fried pork belly on individual warmed plates. Generously ladle the vibrant green parsley sauce over the potatoes and serve immediately.
CP: Sauce maintains a glossy sheen with visible parsley speckles.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy skillet | 12 inches | Cast iron pan | Overcrowding causes steaming |
| Saucepan | 2-quart | Small pot | Scorching milk at high heat |
| Wire whisk | 10 inches | Fork | Lumpy roux formation |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 4 servings |
|---|---|---|---|
| Energy | 173.3 kcal | 780.0 kcal | 3120.0 kcal |
| Fat | 14.4 g | 65.0 g | 260.0 g |
| of which saturates | 6.2 g | 28.0 g | 112.0 g |
| Carbohydrates | 7.1 g | 32.0 g | 128.0 g |
| of which sugars | 1.1 g | 5.0 g | 20.0 g |
| Protein | 6.2 g | 28.0 g | 112.0 g |
| Salt | 0.3 g | 1.4 g | 5.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Score the rind lightly with a sharp knife to prevent curling during pan-frying.
- Tip 2: Use flat-leaf parsley rather than curly parsley for a cleaner, more robust herbal flavor.
- Tip 3: Keep cooked potatoes in warm water until plating so they retain moisture and heat.
- Tip 4: Whisk the milk vigorously into the hot roux to prevent any undesirable clumping.
Scientific background
Slow rendering of pork belly fat breaks down collagen and liquefies subcutaneous fat deposits, resulting in a crispy exterior texture while keeping the interior succulent. Combining starch from the flour with dairy fats creates a stable colloidal emulsion known as persillesovs.
Fine Dining – Professional techniques
- Plate composition: Neatly stack pork slices beside glazed potatoes, pooling sauce gracefully underneath.
- Texture contrasts: Pair ultra-crisp pork skin with velvety smooth parsley sauce.
- Temperature contrast: Serve steaming hot pork and sauce alongside warm potatoes.
- Aromatic garnishes: Top with freshly minced bright green parsley leaves for visual contrast.
Sensory radar
- Appearance: Golden-brown crisp pork slices with glossy emerald-flecked white sauce.
- Aroma: Rich roasted pork fat balanced by fresh herbaceous parsley notes.
- Taste: Deeply savory, salted, and buttery with clean earthy potato undertones.
- Texture: Shatteringly crisp exterior yielding to tender meat and silky sauce.
Pairing
- BEER: Traditional Danish dark or amber lager
- WINE: Dry Riesling or crisp Grüner Veltliner
- NON-ALCOHOLIC: Sparkling elderflower cordial or iced herbal tea
Various preparation methods
- Oven-baked method: Bake pork belly slices on a wire rack at 400 °F for 35 minutes until crisp.
- Pickled beet side: Serve with traditional Danish pickled red beets for a tangy contrast.
Allergens and dietary information
Contains: Dairy, gluten • Gluten: Contains wheat flour • Not suitable for: Vegetarians, vegans, lactose intolerant individuals
Suitable for
Traditional family dinners, Scandinavian themed menus, hearty weekend lunches
Substitution guide
- All-purpose flour: Cornstarch slurry for gluten-free thickening option
FAQ
Should I add oil to the pan when frying pork belly?
No, pork belly renders plenty of its own fat naturally during cooking.
Can I make the parsley sauce ahead of time?
It is best served fresh, but you can keep it warm over low heat while stirring occasionally.
What kind of potatoes work best?
Firm waxy potatoes hold their shape well when boiled and paired with rich sauce.
How do I prevent lumps in the parsley sauce?
Whisk warmed milk into the roux in a slow, steady stream.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook pork belly in batches using two large skillets. • 20+ people: Bake the pork belly on parchment-lined sheet pans in a convection oven at 375 °F.
Sides and serving
- Pickled red beets – Tangy acidity cuts through rich pork fat (not included in the recipe)
- Mustard – Adds sharp pungent flavor contrast (not included in the recipe)
Serving: Serve steaming hot on heated plates with plenty of parsley sauce poured over the potatoes.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat gently in a skillet or microwave with a splash of milk.
Recipe created by WAGUU culinary team • Published: October 24, 2023
More Recipes in This Article
Guide: 12 Most Popular Scandinavian Dishes: Favorite Recipes of Scandinavian Cuisine
Swedish open-faced sandwich with a rich layer of shrimp, egg, lettuce, lemon, and mayonnaise dressing.
Danish specialty of crispy fried pork belly, served with boiled potatoes and parsley sauce.
Swedish cinnamon rolls made from yeast dough with a buttery cinnamon filling, often sprinkled with pearl sugar and served with coffee.
Other recipes you might enjoy
Why WAGUU?
Recipes on WAGUU undergo checks for ingredient accuracy, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a picture, and share your results.
You can upload photos in the comments below or send them via email.
Did you record a video of your process for our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’d love to share it and help give you and your content more visibility.
danish-specialty-of-crispy-fried-pork-belly-served-with-boil-us@waguu.online
Common mistakes
- High heat frying – Frying pork belly on high heat burns the exterior before the fat renders fully.
- Adding cold milk – Pouring cold milk directly into the roux creates unwanted flour lumps.
- Overcooking potatoes – Boiling waxy potatoes until mushy ruins their firmness on the plate.
- Skipping the salt rest – Neglecting to salt the pork beforehand reduces the final skin crispness.