Danish stegt flæsk med persillesovs (grilled pork belly with parsley sauce)

This incredible delicious gold-star grilled pork belly with parsley sauce recipe is the perfect way to enjoy diverse cuisines from around the globe

By Nadia Lim
  • 2 hrs cooking
  • Serves 4
  • Print


  • 800g-1kg pork belly, at room temperature (see recipe tip for super-crispy crackling)
  • 1/2 lemon
  • 1 teaspoon flaky sea salt
  • 800 gram evenly sized baby new potatoes
  • pickled vegetables and/or sauerkraut, to serve
  • steamed green vegetables and/or roasted parsnip, to serve
Parsley sauce
  • 25 gram butter
  • 3 tablespoon flour
  • 1 cup milk
  • 1/2 cup finely shredded curly or flat-leaf parsley, plus extra to serve
  • 1/4 cup cream or milk
  • pinch freshly grated or ground nutmeg


  • 1
    Preheat oven to 240°C. Prepare an oven tray with baking paper or place a rack inside an oven tray. Set tray/rack in the middle of the oven. Score lines across the pork rind (skin) with a sharp knife, at 5mm intervals; make them deep but don't cut into the meat. Dry the rind with paper towels, then rub the rind with the halved lemon and season with the sea salt.
  • 2
    Place pork, rind-side up, on rack and roast, uncovered, until the rind is blistered (about 25 minutes). Reduce oven to 160°C and continue to roast for 1½ hours until meat is very tender. Remove from oven and rest for at least 10 minutes before slicing into 8 thin pieces.
  • 3
    Towards the end of the pork's cooking time, place potatoes in a pot, cover with cold, salted water and bring to boil. Cook for 20 minutes or until tender.
  • 4
    To make the parsley sauce, melt the butter in a pot over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk then simmer, stirring continuously, for 3-4 minutes or until the sauce has thickened. Add the parsley, cream or milk, and nutmeg and season to taste with salt and pepper.
  • 5
    Serve pork with potatoes, pickled veges/sauerkraut and steamed/roasted vegetables. Drizzle with parsley sauce.


Tip for very crispy crackling: - At least 8 hours before cooking (ideally the night before), dry pork rind well with paper towels. Score rind with a sharp knife at 5mm intervals (stop before you get to meat). Sprinkle with 1 tsp sea salt and place uncovered in fridge. After 2 hours, wipe off any liquid the salt has drawn to the surface. Replace with a fresh sprinkling of salt and return to fridge. Repeat 1-2 more times. Remove from fridge 1 hour before cooking to bring pork up to room temperature.

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