Stegt Flæsk (Crispy Pork Belly with Parsley Sauce)

Method

1. Peel the potatoes (or just scrub small new ones) and cut any large ones so all the pieces are about the size of an egg. Put them in a 18 cm pot, cover with cold water and add the salt for the water. Bring to a boil on high heat, then lower to medium heat and simmer for 18 min, until a knife slides in easily.

   Add in this stepPotatoes, small and waxy 500 gSalt 0.6 tsp

   high heat→medium heat

2. Meanwhile, pat the pork belly slices dry and sprinkle both sides with salt and half the pepper. Lay them in a single layer in a large, cold frying pan (26–28 cm) with no oil; the fat melts out on its own. Fry on medium heat in 1 batch, about 12 min per batch, turning every 3–4 minutes, until deep golden and crisp all over. Drain on paper towels and keep warm while you fry the rest. If the fat spits a lot, lower the heat and use a splatter guard.

   Add in this stepPork belly, sliced 5 mm thick 400 gSalt 0.6 tspGround black pepper ¼ tsp

   medium heat

3. For the sauce, melt the butter in a saucepan on medium heat, add the flour and stir for 1 min into a smooth paste without letting it brown. Pour in the cold milk a little at a time, whisking constantly so no lumps form, then turn down to low heat and simmer for 5 min, whisking often, until it thickly coats a spoon.

   Add in this stepButter 25 gPlain flour 25 gMilk, cold 350 ml

   medium heat→low heat

4. Pick the parsley leaves and chop them very finely. Stir them into the sauce with the salt, the rest of the pepper and the nutmeg, and heat for a moment only so the parsley stays bright green. If the sauce is too thick, loosen it with a spoonful of milk.

   Add in this stepFresh parsley (curly or flat-leaf) 30 gSalt ¼ tspGround black pepper ¼ tspGround nutmeg 1 pinch

5. Drain the potatoes and let them steam dry in the pot for a minute. Serve the crisp pork with the potatoes, pour plenty of parsley sauce over the potatoes and add pickled beetroot on the side.

   Add in this stepPickled beetroot 80 g