Traditional Danish Stegt Flæsk with Creamy Parsley Sauce

1. 1

   Heat olive oil in a frying pan over medium heat and add the pork belly slices.

2. 2

   Fry the pork belly until crispy and golden brown on both sides, about 10-15 minutes.

3. 3

   Remove the pork and let it drain on paper towels; season with salt and pepper.

4. 4

   In the same pan, melt butter, add flour, and stir to create a roux, cooking for 2 minutes.

5. 5

   Slowly whisk in the heavy cream until smooth and thickened, about 5 minutes.

6. 6

   Stir in chopped parsley and season the sauce with salt and pepper to taste.

7. 7

   Serve the crispy pork belly with boiled potatoes and drizzle with the parsley sauce.

Per serving