Danish Stegt Flæsk with Parsley Sauce and Potatoes
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Ingredients
- 600 g pork belly slices
- 700 g new potatoes
- 30 g butter
- 30 g plain flour
- 400 ml milk
- 15 g fresh parsley
Nutrition (per serving)
- Calories
- 857 kcal
- Protein
- 28.5 g
- Carbohydrate
- 37 g
- of which sugars
- 7.4 g
- Fat
- 65.7 g
- of which saturates
- 25.5 g
- Fibre
- 3 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the pork belly slices in a dry pan for 6-8 minutes each side until crisp and cooked through with no pink remaining.
- 2
Boil the new potatoes for 15 minutes until tender, then drain.
- 3
Melt the butter in a separate pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk to make a smooth sauce.
- 4
Simmer for 3-4 minutes until thickened, then stir in the chopped parsley.
- 5
Serve the pork belly with the new potatoes and parsley sauce.
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