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Stegt Flæsk med Persillesovs Recipe (Denmark’s National Dish)
Denmark’s National Dish - Crispy Pork Belly with Parsley Sauce

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Stegt Flæsk med Persillesovs Recipe (Denmark’s National Dish)

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Ingredients

Adjust Servings:
Stegt Flæsk (Pork)
600 Gr Pork Belly, Sliced
1 Kg Potatoes
1 Tsp Salt
Persillesovs (Parsley Sauce)
30 Gr Butter
3 Tbsp Flour
1.5 Cups Milk
1 Bunch Parsley, Diced

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This Stegt Flæsk med Persillesovs recipe is a new classic: Denmark didn't have a national dish, so in 2014 a poll was set, and this was the winner.

Features:
  • Pork
Cuisine:

Ingredients

  • Stegt Flæsk (Pork)

  • Persillesovs (Parsley Sauce)

Directions

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This Stegt Flæsk med Persillesovs recipe is a new classic: Denmark didn’t have a national dish, and in 2014, a poll was set, and this crispy pork belly with parsley sauce was the winner. However young that seems, this dish apparently has been around for hundreds of years; it is traditional Danish cuisine in every sense. Only its official status is new, but is likely to stick around. It’s quite a hearty and heavy food, perfect for the colder months!

Steps

1
Done

Stegt Flæsk (Pork)

Preheat oven to 180°C (350°F).
Bring potatoes to a boil in lightly-salted water; set aside and drain when cooked.

2
Done

Stegt Flæsk (Pork)

Place slices of pork belly on baking sheet in the oven.
Check the pork every few minutes, flipping them several times.
Remove pork once dark and crispy.

3
Done

Persillesovs (Parsley Sauce)

Melt the butter in a pan.
Add flour, and while mixing, slowly pour in the milk.

4
Done

Persillesovs (Parsley Sauce)

Mix in the diced parsley, along with salt to taste.
Allow sauce to simmer for 2 or 3 more minutes before taking off.

5
Done

Persillesovs (Parsley Sauce)

Serve potatoes and pork belly with parsley sauce drizzled on top.
Velbekomme!

6
Done

Notes

* If the consistency of the parsley sauce becomes too thick, try adding some of the water which the potatoes were boiled in.
* Stegt means "fried," flæsk is a cut of pork sometimes translated as "bacon," and persillesovs means literally "parsley sauce."
* Pork belly strips should be cut around 1.25 - 1.5 cm (1/2 in) thick.

Christian E.

Christian started as a travel writer over at Everywhere Fare's sister site, Dauntless Jaunter. He is a xenophile who loves documenting cultures through their history, legends, stories, and, as it is here, their cuisines.

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