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Danish · Scandinavian

Stegt flæsk med persillesovs

Non-vegetarian

Thick slices of pork belly fried until crisp, served with boiled potatoes and a generous creamy parsley sauce. One of Denmark's most loved traditional dinners.

Stegt flæsk med persillesovs is a Danish main course from Denmark, ready in about 50 minutes and made with pork belly, potato and parsley. It serves 4 and is rated easy to cook.

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Crispy fried pork belly slices with boiled new potatoes
Photo: XYZA-2400 / Wikimedia Commons · CC0-1.0
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Easy
Calories
896

Ingredients

4 servings

For the parsley sauce

Equipment

Method

  1. Step 1

    Sprinkle the pork slices with salt. Lay them in a cold frying pan without oil and cook over medium heat, turning occasionally and pouring off excess fat, until crisp and golden on both sides.

    Food safety: Hot fat spits — pour it off carefully into a heatproof bowl.

  2. Step 2

    Meanwhile, boil the potatoes (opens in a new tab) in salted water until tender, then drain.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  3. Step 3

    For the sauce, melt the butter (opens in a new tab), stir in the flour, then whisk in the milk (opens in a new tab) gradually. Simmer, whisking, until thickened and no longer floury.

    • 8 min
    • medium heat

  4. Step 4

    Stir in the parsley (opens in a new tab), salt, white pepper (opens in a new tab) and nutmeg (opens in a new tab) just before serving so it stays green. Serve the crisp pork with potatoes (opens in a new tab) and plenty of sauce.

    • 2 min

About this dish

Origin
Denmark · Well documentedMore food from Denmark
Dish
Dinner · Main courses
Cooking method
Pan-fried, Boiled
Taste
salty, rich, creamy, herby
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Pork belly · Potato · Parsley · Butter · All-purpose flour · Milk
Techniques
Pan-frying · Boiling · Simmering

Allergens

  • Contains: Milkfrom butter, milk
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

896 kcal per serving

Calculated

1 serving ≈ 515 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 25%
  • Fat 66%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy896 kcal174 kcal
Protein20.1 g3.9 g
Carbohydrate55.4 g10.8 g
Net carbohydrate49.5 g9.6 g
Sugars8.7 g1.7 g
Added sugars0 g0 g
Fibre5.9 g1.2 g
Fat66.3 g12.9 g
Saturated fat26.6 g5.2 g
Trans fat——
Cholesterol105 mg20 mg
Sodium1035 mg201 mg
Salt equivalent2.6 g0.5 g
Vitamins & minerals per serving
Potassium
1518 mg
Calcium
205 mg
Iron
3.8 mg
Magnesium
84 mg
Vitamin A (RAE)
177 µg
Vitamin C
70 mg
Vitamin D
—
Vitamin B12
1.5 µg
Folate (DFE)
85 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: nutmeg.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Starting the pork in a cold pan renders more fat and gives crisper slices.

Serve with

  • Pickled beetroot is the traditional sharp side.

Storage

  • Best eaten fresh; the sauce keeps 2 days chilled.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Pork belly, rindless, cut into 1 cm slices600 g
  • Potato, peeled, small new potatoes ideal1000 g
Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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