Scandi Week: Danish Crispy Pork With Parsley Sauce

For the first time, Danes in 2014 voted on their national dish. More than 60,000 people took part and a classic pork recipe – Stegt flæsk med persillesovs – was the outright winner. Most meat eaters salivate at the thought of crispy pork and this recipe, with its simply cooked potatoes and a creamy parsley sauce, is a great way to enjoy it whatever your nationality.


1 kg peeled potatoes
½ teaspoon of salt
16 lightly salted pork belly slices (sprinkled with a little salt a few hours before cooking)


25g butter
2 ½ tablespoons of plain flour
300ml semi-skimmed milk
100 – 200ml water from the boiled potatoes
Handful finely chopped parsley


Bring the potatoes to boil in lightly salted water, then simmer until tender. Blot the pork slices dry and place them on baking paper in the middle of a preheated oven (180 degrees). Turn them regularly. When the pork looks crisp and delicious, remove from the oven and place on a piece of absorbent paper.

For the parsley sauce, melt the butter in a pan. Add the flour, mix with a whisk and cook for one minute. Add the milk to the mixture, a drizzle at a time until you have a creamy sauce. If required, add a little of the potato cooking water to obtain the consistency you like. Season and then add the finely chopped parsley. Let the sauce simmer for 1-2 minutes before serving.

Pork is an economical cut of meat and great for a supper party dish. Check out Normandy Pork Casserole, one of our most clicked on recipes.