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Stegt flæsk - Danish Crispy Pork with Parsley Sauce

Portrait of Francisco Correia, author of Nela's Recipes

by Francisco Correia on 11 May 2026

A traditional Danish comfort food classic with crispy pork and creamy parsley sauce.

Main image of the recipe: Stegt flæsk - Danish Crispy Pork with Parsley Sauce

Crispy, creamy, and deeply comforting

This traditional Danish dish combines crispy roasted pork with boiled potatoes and a rich parsley sauce. Known in Denmark as stegt flæsk, the crispy pork pairs perfectly with the creamy sauce flavored with fresh parsley and a touch of lemon. Simple ingredients come together to create one of Denmark's most beloved meals.

Ingredients needed for Stegt flæsk - Danish Crispy Pork with Parsley Sauce

What you'll need

Classic ingredients for a comforting Danish favorite:
  • Potatoes: 400 g
  • Pork belly slices (stegt flæsk): 300 g
  • Salt: 3 teaspoons
  • Black pepper: 1 teaspoon
  • Milk: 400 ml
  • Butter: 25 g
  • Flour: 25 g
  • Parsley: 1/2 cup, chopped
  • Lemon juice: 1/4 lemon

How to make it

The crispy pork and creamy parsley sauce are the stars of this dish:
  1. Place the potatoes in a pot with salted water and boil until tender.
  2. Season the pork slices with salt and black pepper.
  3. Place the pork on a baking tray and cook in the oven at 190°C for 25–30 minutes until crispy and golden.
  4. Meanwhile, prepare the parsley sauce.
  5. Melt the butter in a saucepan over low to medium heat.
  6. Add the flour and cook while stirring until a smooth paste forms.
  7. Gradually pour in the milk while whisking continuously until fully incorporated.
  8. Cook until the sauce thickens enough to coat the back of a spoon and starts gently bubbling.
  9. Reduce the heat and simmer briefly.
  10. Remove from the heat and stir in the parsley, lemon juice, salt, and black pepper.
  11. Serve the crispy pork with the boiled potatoes and warm parsley sauce.
Step-by-step image for making Stegt flæsk - Danish Crispy Pork with Parsley Sauce

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Detailed view of the completed Stegt flæsk - Danish Crispy Pork with Parsley Sauce recipe

Stegt flæsk - Danish Crispy Pork with Parsley Sauce

This traditional Danish dish combines crispy roasted pork with boiled potatoes and a rich parsley sauce. Known in Denmark as stegt flæsk, the crispy pork pairs perfectly with the creamy sauce flavored with fresh parsley and a touch of lemon. Simple ingredients come together to create one of Denmark's most beloved meals.

Ingredients

  • Potatoes: 400 g
  • Pork belly slices (stegt flæsk): 300 g
  • Salt: 3 teaspoons
  • Black pepper: 1 teaspoon
  • Milk: 400 ml
  • Butter: 25 g
  • Flour: 25 g
  • Parsley: 1/2 cup, chopped
  • Lemon juice: 1/4 lemon

Instructions

  1. Place the potatoes in a pot with salted water and boil until tender.
  2. Season the pork slices with salt and black pepper.
  3. Place the pork on a baking tray and cook in the oven at 190°C for 25–30 minutes until crispy and golden.
  4. Meanwhile, prepare the parsley sauce.
  5. Melt the butter in a saucepan over low to medium heat.
  6. Add the flour and cook while stirring until a smooth paste forms.
  7. Gradually pour in the milk while whisking continuously until fully incorporated.
  8. Cook until the sauce thickens enough to coat the back of a spoon and starts gently bubbling.
  9. Reduce the heat and simmer briefly.
  10. Remove from the heat and stir in the parsley, lemon juice, salt, and black pepper.
  11. Serve the crispy pork with the boiled potatoes and warm parsley sauce.

Nutrition

per serving
  • Calories:850 kcal
  • Total Fat:50g
  • Carbohydrates:56g
  • Fiber:4g
  • Protein:45g

Additional Info

Categories: Main, Pork

Nutrition

per serving
  • Calories:850 kcal
  • Total Fat:50g
  • Carbohydrates:56g
  • Fiber:4g
  • Protein:45g
Portrait of Francisco Correia, author of Nela's Recipes

Welcome to Nela's Recipes

I'm Francisco, and I'm passionate about preparing nutritious and flavorful meals. Additionally, I'm pursuing studies in computer science, and I have a keen interest in sports and a deep love for traveling.

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