Danish Crispy Pork Belly Slices with Parsley Sauce (Stegt Flæsk med Persillesovs)

Stegt flæsk med persillesovs is one of those dishes that feels like Denmark on a plate.

It’s simple, hearty, and built around a few honest ingredients: crispy pork belly slices, tender potatoes, and a creamy parsley sauce that ties everything together. The contrast is the whole point here: Salty crunch from the pork, mild potatoes, and that fresh, green parsley flavor in every spoonful of sauce.

This version uses an easy oven method for the pork, so you can get it evenly crisp without standing over a pan the whole time. If you’ve never made it before, don’t worry: it’s a classic for a reason, and once you taste it, you’ll understand why Danes keep coming back to it.

 

Ingredients

Crispy pork

• About 2 lb pork belly slices (Danish-style “stegt flæsk” slices), patted dry
• Salt

 

Potatoes

• About 2.2 lb potatoes (small/new potatoes are traditional)
• Salt for the water

 

Parsley sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk 
• Juice + finely grated zest of 1/2 lemon
• 1–2 cups finely chopped fresh parsley (2 good handfuls)
• Salt and black pepper

Instructions

1) Boil the potatoes

• Boil the potatoes in lightly salted water until tender.
• Drain and keep warm.
  
  

2) Crisp the pork (oven method)

• Heat oven to 350°F convection (or 375°F conventional).
• Arrange the pork slices on a rack set over a sheet pan (line the pan for easier cleanup).
• Sprinkle lightly with salt.
• Bake for 30–40 minutes, turning once or twice, until golden and crisp.
• Drain briefly on paper towels. Taste and add a little more salt if needed.

 

3) Make the parsley sauce

• Melt butter in a saucepan over medium heat.
• Whisk in the flour to form a smooth paste.
• Add the milk gradually, whisking well to avoid lumps.
• Simmer gently for 5–10 minutes, stirring often, until creamy.
• Season with lemon juice/zest, salt, and pepper.
• Stir in the chopped parsley right at the end (save a little for garnish if you like).
  
  

Serve
Potatoes on the plate, crispy pork alongside, and plenty of warm parsley sauce over everything.