📝 About This Recipe
Voted Denmark’s national dish, this comforting classic features thick-cut pork belly fried until it reaches a perfect, shatter-crisp texture. It is famously paired with a silky, velvet-smooth white sauce bursting with fresh, emerald-green parsley and served alongside tender boiled potatoes. This dish is a masterclass in the balance of salty, fatty crunch and herbaceous, creamy luxury—a true taste of Scandinavian heritage.
🥗 Ingredients
The Pork
- 800 grams Pork Belly (cut into 1/2 cm thick slices (approx. 16-20 slices))
- 2 teaspoons Flaky Sea Salt (to draw out moisture and season)
- 1 teaspoon Black Pepper (freshly cracked)
The Parsley Sauce (Persillesovs)
- 40 grams Butter (unsalted)
- 3 tablespoons All-purpose Flour
- 500 ml Whole Milk (warmed slightly)
- 2 large bunches Fresh Curly Parsley (finely chopped; should yield about 1.5 cups)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Salt and White Pepper (to taste)
- 1/2 teaspoon Lemon Juice (optional, for brightness)
Accompaniments
- 800 grams Firm Yellow Potatoes (peeled (e.g., Yukon Gold or Danish Aspargeskartofler))
- 2 liters Water (for boiling)
- 1 tablespoon Salt (for the potato water)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). While the oven heats, pat the pork belly slices completely dry with paper towels to ensure maximum crispiness.
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2
Place a wire rack over a baking sheet lined with parchment paper. Arrange the pork slices in a single layer on the rack, ensuring they do not overlap.
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3
Generously season both sides of the pork with sea salt and freshly cracked black pepper. Let them sit for 10 minutes to allow the salt to penetrate.
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4
Place the pork in the oven. Roast for 35-45 minutes, turning the slices halfway through. They are done when they are deep golden brown and the fat has rendered into a crispy texture.
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5
While the pork is roasting, place the peeled potatoes in a large pot of salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
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6
Start the sauce: In a medium saucepan, melt the butter over medium heat until it begins to foam.
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7
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste without browning the butter.
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8
Slowly pour in the milk in a thin stream, whisking vigorously to prevent lumps. Continue whisking until the sauce thickens and reaches a gentle simmer.
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9
Lower the heat and let the sauce cook for 5 minutes, stirring occasionally. Season with salt, white pepper, and a tiny grating of nutmeg.
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10
Just before serving, stir in the massive amount of chopped fresh parsley. The sauce should turn a vibrant green. Add a drop of lemon juice if you prefer a bit of acidity.
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11
Once the pork is ready, remove it from the oven and let it drain for 1 minute on paper towels to remove excess rendered fat.
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12
Drain the potatoes and plate them immediately while hot. Pour a generous amount of the parsley sauce over the potatoes and place the crispy pork slices on the side.
💡 Chef's Tips
For the crispest pork, use a wire rack so the heat circulates around the meat; otherwise, it will boil in its own fat. Don't be shy with the parsley; the sauce should be thick with herbs, not just white with a few green specks. If the sauce becomes too thick, thin it out with a tablespoon or two of the potato cooking water. Always use white pepper in the sauce to keep the aesthetic clean and bright. Traditionalists often fry the pork in a pan, but the oven method is much cleaner and results in a more even crunch.
🍽️ Serving Suggestions
Serve with a side of pickled red beets (Rødbeder) for a sweet-tart contrast to the salty pork. A cold Danish pilsner or a crisp lager is the classic beverage pairing. For an authentic touch, serve with a small bowl of extra sea salt on the table. Leftover pork can be used cold the next day on top of dark rye bread (Rugbrød) for a delicious Smørrebrød lunch. Pair with a glass of Aquavit if serving this as a festive or Sunday meal.