Denmark · Pork · No. 427
Danish-Style Stegt Flæsk (Crispy Pork Belly) with Parsley Potatoes
A single portion of Danish cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Boil the new potatoes for 12–15 minutes until tender, then drain.
- 2
Meanwhile, season the pork belly slices and fry in a dry pan over medium heat for 6–8 minutes each side until deeply golden and crisp. Remove and keep warm.
- 3
For the parsley sauce, melt the butter in a small pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk. Simmer for 2–3 minutes until thickened, then stir through the parsley and season.
- 4
Serve the crispy pork belly with the potatoes and parsley sauce spooned over.
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