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Stegt Flæsk

A Danish dish consisting of crispy pork belly and boiled potatoes served with a creamy parsley sauce.
Stegt Flæsk

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Servings: 2
Total Time: 40 minutes
Recipe by: Frankie


1 pound pork side (sliced pork belly)
1 pound Yukon Gold potatoes
2 TBSP unsalted butter
2 TBSP all-purpose flour
1 cup whole milk
1/4 cup fresh chopped parsley
salt and pepper


1. Peel the potatoes, cut them in half and place them in a pot over medium-high heat with 1/2 tsp salt and enough water to cover them.

2. Bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain and set aside.

3. While the potatoes cook, heat a large skillet over medium-high heat.

4. Working in batches add pork belly to the hot pan and cook, flipping occasionally, until both sides are golden brown and crispy, about 4 minutes per side. Drain on paper towels and set aside.

5. Melt the butter in a large saucepan over medium-high heat. Add in the flour and stir to combine.

6. Slowly whisk in the milk and keep whisking until the mixture comes to a boil.

7. Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 minutes.

8. Take off the heat and stir in the parsley, add salt and pepper to taste.

9. Serve the pork belly and potatoes with the cream sauce on the side.

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Stegt Flæsk

Got some tips or comments for this recipe?

Frankie picFrankie

Simple and yummy, but next time I will season the pork belly with a little salt and pepper before I cook it.

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