For the first time, Danes in 2014 voted on their national dish. More than 60,000 people took part in the vote and to no surprise the classic pork recipe called 'Stegt flæsk med persillesovs won'! Find out how to make this bacon like crispy pork with parsley sauce or where to try this characteristic and classic Danish dish.
It is a very traditional and old dish that has won the hearts, and delighted the taste buds, of Danes for centuries! Originally, the pork was fried, giving it its old name 'fried pork' (stegt flæsk) which the dish is still called today. Now, most Danes cook the pork in the oven. The meat used is pork belly, cut into thin slices, and served with potatoes and parsley sauce.
600g pork belly
2 tbsp flour
salt & pepper
Cut the pork belly in ½cm slices. Pat dry using kitchen roll.
Boil the potatoes with a pinch of salt in pot for 20-25 min.
Heat a pan on high heat. Once hot, place the sliced pork on the pan and cook ½-1 min. on each side, until brown. Turn down to medium heat and cook until golden and crispy. Don't forget to turn them often!
Once cooked, place the slices on a plate covered with kitchen roll which gets it even more crispy. Add a pinch of salt.
To make the sauce, whisk together the flour and 1dl milk in a pot. Once smooth, mix in the remaining milk. Bring the sauce to a boil under costant whisking, and let it simmer for around 5 min.
Wash and chop the parsley, then add it to the sauce and season with salt and pepper to taste.
Serve over the boiled potatoes with the pork on the side. Enjoy!
Stegt flæsk can also be served with apple compote. It can be cooked in the oven but on a pan is the traditional way.
Best enjoyed in the cold and dark winter as a warming comfort food. Bring on the hygge!