- Sprinkle salt on top of the pork meat cut into one-centimetre slices. Allow it to salt in the fridge overnight.
- Cook the salted pork meat slices either on a frying pan or in the oven at 175 degrees for 30 to 40 minutes. During the cooking, turn the slices for a couple of times.
- Boil the potatoes in a slightly salted water until well done.
- Roast the rye bread slices in an oven with 200 degrees for approx. 15 minutes or until dry. Grind the breads into crumbs and brown them in butter. Allow the mixture to cool and, finally, add the grated cheese.
- Prepare the parsley sauce. Melt the butter in a pot, add the flour with stirring and then, gradually, the milk. Cook the sauce for 5 minutes with stirring. Season the sauce with lemon juice and lemon zest, chopped leaf parsley, salt and pepper.
- Place roasted pork belly, sauce and potatoes on the plate. Sprinkle cheesy rye crumbs on top of the boiled potatoes.
Stegt flæsk (roasted pork belly) is one of the most popular dishes in Denmark. The dish has been known since the 1890s, and many still consume it every week.
Stegt flæsk consists of one-centimetre slices of fried, grilled or oven-roasted pork belly. The crispy slices of pork belly are traditionally served with boiled potatoes and a delicious milk-based parsley sauce. Many Danes are also fond of pickled beetroots as the side dish.
This dish is especially popular during the cold time of the year. Since the 1900s, Danes have traditionally eaten stegt flæsk on election evenings which they call valgflæsk (election pork). The name is used to manifest the grand promises politicians make during their campaigns. Stegt flæsk is often served with apple compote.
| Stegt flæsk med persillesovs (Roasted pork belly in parsley sauce) four servings |
|
|---|---|
| 600 g | pork belly with skin |
| 1 tsp | fine sea salt |
| 1 kg | small (early) potatoes |
| Parsley sauce | |
|---|---|
| 20 g | butter |
| 3 tbsp | wheat flour |
| 4 dl | whole milk |
| 1 | bundle of parsley, shredded |
| lemon juice, grated lemon zest | |
| salt | |
| pepper | |
| nutmeg | |
| Cheese crumbs of rye | |
|---|---|
| 3 | slices of dried rye bread, crumbs, OR coarsely ground crisp rye bread |
| 1 tbsp | butter |
| 50 g | Le Gruyére AOP cheese, finely grated |
