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When it comes to comfort food, few dishes hit the mark quite like stegt flæsk med persillesovs, a beloved Danish classic. Traditionally, it features crispy slices of fried pork served with creamy parsley sauce and potatoes. Inspired by this Scandinavian gem, I decided to give the dish my own twist, using larger, marinated pork belly pieces with bone in. The result is a flavorful and satisfying meal that feels both familiar and exciting. The creamy parsley sauce pairs beautifully with the rich pork, making this an irresistible combination you’ll want to savor again and again.
The Secret is in the Marinade
The first step to elevating this dish is marinating the pork belly. While smaller slices of pork in the traditional recipe are fried, I take a different approach by using thicker cuts of pork belly with bone. These larger pieces are perfect for soaking up a flavorful marinade, which infuses the meat with depth and richness.
For the best results, I recommend marinating the pork overnight, but if you’re short on time, a minimum of two hours will still deliver great flavor. This step not only enhances the taste but also helps tenderize the meat, ensuring every bite is juicy and delicious.
A Glaze That Shines
After baking in the oven, covered with parchment paper and aluminium foil, it’s time to add a glaze that brings both color and taste to the table. A simple mixture of hone, soy sauce, and Worcestershire sauce works wonders. This glaze caramelizes as the pork bakes, creating a gorgeous golden-brown crust that’s as pleasing to the eyes as it is to the palate.
To achieve the perfect balance of crispiness and tenderness, I bake the pork belly at 225°C (440°F) for about 30 minutes on each side. This ensures an even cook and allows the glaze to develop its characteristic shine and flavor. Of course, you can adjust the baking time depending on how dark and crispy you like your pork. Keep an eye on it, and don’t hesitate to pull it out earlier if you prefer a lighter color.
Creamy Parsley Sauce with a Twist
The parsley sauce is the heart of this dish, tying all the elements together with its creamy, herbaceous flavor. At its core, it’s a simple béchamel sauce enriched with fresh parsley. However, I like to add a little twist by incorporating cheese and heavy cream, which elevate the sauce to new levels of indulgence.
You can use any flavorful cheese you have on hand; sharp cheddar or Parmigiano-Reggiano are excellent choices. I used a Swedish one called Västerbottensost. The cheese adds a subtle tanginess that complements the richness of the pork. If you prefer a lighter version, you can skip the cheese altogether and stick to the classic milk-based béchamel. I also add a splash of heavy cream for extra silkiness, but feel free to use only milk if you’re aiming for simplicity.
To make the sauce, start by melting butter in a saucepan and whisking in flour to create a roux. Slowly add milk, stirring constantly to avoid lumps, and cook until thickened. Stir in grated cheese, a splash of cream, and a generous handful of finely chopped parsley. Season with salt and pepper, and your sauce is ready to serve.
Bringing It All Together
To complete the meal, serve the pork belly and parsley sauce with boiled potatoes. The potatoes act as the perfect canvas, soaking up the rich flavors of the sauce. For a touch of freshness, you can add a simple salad or some steamed vegetables on the side.
This dish is a wonderful way to bring a taste of Scandinavia to your table while adding your own flair. It’s hearty, comforting, and full of flavor; the perfect meal for a cozy dinner with family or friends. Whether you’re a fan of traditional Danish cuisine or simply looking for a new way to enjoy pork belly, this recipe is sure to become a favorite in your kitchen.
Final Thoughts
Creating your version of a classic dish is always a rewarding experience, and this pork belly with potatoes and parsley sauce is no exception. The combination of tender, flavorful pork, creamy sauce, and potatoes is pure comfort food at its best. Don’t be afraid to experiment with the recipe and make it your own; after all, cooking is all about creativity and personal taste.
I hope this dish brings a little Scandinavian-inspired magic to your home. I would love to know in the comments how it turns out for you and if you add your own unique twists to the recipe. Happy cooking!
When it comes to comfort food, few dishes hit the mark quite like stegt flæsk med persillesovs, a beloved Danish classic. This is my version of it, with some unique and delicious twists.
Total Time:3 hours (+ marinating time)
Yield:6–8 portions 1x
Ingredients
Scale
2.5 kg (5 ½ lbs) pork belly
For the Marinade
½ onion, roughly chopped
8 garlic cloves
2 sprigs of rosemary
8 sprigs of thyme
2 tsp salt
1 tsp black pepper
100 ml (7 tbsp) cooking oil
For the Glaze
2 tbsp honey
1 tbsp soy sauce
1 tsp Worcestershire sauce
For the Potatoes and Sauce
1 kg (2 ¼ lbs) potatoes (preferably small ones)
50 g (3 ½ tbsp) butter
3 tbsp all-purpose flour
600 ml (2 ½ cups) milk
100 ml (7 tbsp) heavy cream
100 g (3 ½ oz) cheese, grated
40 g (1 ½ oz) parsley, chopped
Black pepper (to taste)
Salt (to taste)
Instructions
For the Pork Belly
Add the marinade ingredients to a blender and blend. It doesn’t need to be completely smooth. Add extra oil if needed.
Rub the pork belly with the marinade on all sides. Drizzle with some extra oil and cover with plastic wrap. Marinate in the fridge overnight or at least 2 hours.
Place the pork belly on a rack in a roasting tray as it will produce a lot of liquid. Cover with parchment paper and aluminum foil. Bake in the oven at 200°C (400°F) for 1 hour 30 minutes.
Mix the ingredients for the glaze in a bowl.
Remove the pork belly from the oven and pour off excess liquid from the tray. If you want the meat more caramelized, you can remove the rack.
Glaze the meat on one side. Put back in the oven at 225°C (440°F) and bake for 30 minutes or until dark brown.
Remove from the oven. Flip the pork belly over and glaze the other side. Bake for another 30 minutes.
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