Table for TwoStegt Flæsk med Persillesovs
Denmark's national dish: crispy fried pork belly slices with boiled potatoes and a creamy parsley sauce.
Photo: Rasmus Gundorff Sæderup / Unsplash
⏱ 45 min📶 Medium👫 Serves 2
Ingredients (for 2)
- Pork belly, 500 g, in 1 cm slices
- Potatoes, 600 g, small
- Butter, 30 g
- All-purpose flour, 2 tbsp
- Milk, 400 ml
- Parsley, 1 bunch, finely chopped
- Nutmeg, a pinch
- Pickled beets, to serve
Steps
- Boil the potatoes in salted water until tender.
- Season the pork with salt and fry the slices in a dry pan over medium heat, turning, until crisp and golden (15–20 minutes).
- For the sauce, melt the butter, stir in the flour, then whisk in the milk and simmer for 5 minutes.
- Stir in plenty of parsley, the nutmeg and salt.
- Serve the crispy pork with potatoes, lots of parsley sauce and pickled beets.
Cook it together: One of you crisps the pork, the other makes the sauce and minds the potatoes.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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