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Meat, European

Danish Crispy Pork Belly with Parsley Sauce and Potatoes

Danish crispy pork belly is a pan fried pork dish served with a smooth parsley sauce and plain potatoes. It serves 4, takes 50 minutes and is rated easy, at €2.90 per serving. The key to success is cooking the slices slowly so the fat renders and the pork turns truly crispy.

Tonight we're doing it the Danish way, with crispy pork belly slices, a smooth parsley sauce and potatoes.

Danish Crispy Pork Belly with Parsley Sauce and Potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

In Denmark this dish is called stegt flæsk and it's a true everyday classic. The pork belly slices cook gently in their own fat until golden and crisp, while the parsley sauce brings a mild, creamy balance to that crunch. Plain boiled potatoes round out the plate without complicating it.

It's a great weeknight dinner for fall or winter, when you want something comforting without spending hours in the kitchen. Kids usually love the crispy pork and the mild parsley sauce. Mon Chou walks you through the cooking so the slices don't stick or swim in too much fat.

The ingredients

4 people

Butcher

  • Fresh pork belly, thinly sliced 700 g

Fruits and vegetables

  • Potatoes 1 kg
  • Parsley 1 bunch

Dairy

  • Butter 40 g
  • Milk 50 ml

Pantry

  • Flouroften in the pantry 40 g
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the peeled potatoes in salted water. 20 min

    Salt the water as generously as for pasta, the potatoes season all the way through.

  2. Heat a large dry skillet and brown the pork belly slices, with no oil. 18 min

    Cook in small batches so the slices don't overlap and brown properly.

  3. Make the sauce by melting the butter, adding the flour, then whisking in the hot milk. 8 min

    Pour the hot milk in three additions, the sauce stays smooth.

  4. Roughly chop all the parsley and stir it into the sauce with the salt, pepper and mustard.

    Add the parsley at the last moment for a fresh taste and a bright color.

  5. Serve the crispy pork belly slices with the potatoes and parsley sauce.

    Drain the slices on paper towels to keep them crispy.

Our tips to get it right

  • Pick pork belly slices that are thin and even in thickness, they cook more evenly and crisp up across the whole surface.
  • Don't salt the meat before cooking, salt would draw out moisture and keep the slices from browning well.
  • Save a splash of potato cooking water, it can loosen the parsley sauce if it thickens too much as it cools.

The variations

  • Swap the pork belly for thick cut bacon or lardons for a faster version, shortening the cooking time.
  • For a vegetarian version, replace the pork belly with pan fried celery root slices, keeping the same parsley sauce and potatoes.
  • For kids, serve the parsley sauce on the side in a small bowl, some prefer dipping over pouring.

What to serve it with

  • A sharply dressed green salad
  • Buttered rye bread
  • Sparkling water with lemon

Storage

Store leftovers separately, meat and sauce, in sealed containers in the fridge for up to 2 days. The parsley sauce freezes well, but the pork belly loses its crispiness once frozen and reheated. Reheat the meat in a hot skillet for a few minutes to bring back some crunch.

Questions about this dish

Why cook the pork belly without oil?

Pork belly has enough fat of its own to cook in. Adding oil would stop the fat from rendering properly and make the slices less crispy.

Can you make the parsley sauce ahead of time?

Yes, you can make it a few hours ahead and reheat it gently while whisking. Add the chopped parsley only right before serving to keep its bright color.

What kind of potatoes work best?

Waxy potatoes hold their shape well and are easy to slice after cooking. Floury varieties also work if you prefer a softer, fluffier texture.

How do you avoid lumps in the sauce?

Pour the hot milk over the roux in three additions, whisking well between each one. If lumps still form, a vigorous whisk usually smooths them out.

How long does it take to make a Danish crispy pork belly with parsley sauce and potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Danish crispy pork belly with parsley sauce and potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Danish crispy pork belly with parsley sauce and potatoes cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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