I am serving Crispy Pork with Parsley Sauce aka stegt flæsk med persillesovs for election night in America. In Denmark we have a term called 'valgflæsk' (election pork) meaning the hot air or elaborate promises politician give in order to be elected. So many Danes eat this crispy pork dish on election day in Denmark.
For me crispy pork with parsley sauce was my favorite dish growing up. I always chose this as my birthday dinner, the most important for me was the potatoes and the sauce.
In 2014 Denmark voted for their national dish, and crispy pork won in a landslide.
I hope you will try out this old Danish classic dish, maybe even served with a cold beer.
- about 600 g (1½ pound) potatoes (I prefer fingerling potatoes)
- 1 teaspoon salt
- 16-20 slices pork belly
For the parsley sauce:
- 25 g butter
- 2½ tablespoons of all-purpose flour
- 300 ml milk
- 100-200 ml water from the boiled potatoes
- ⅛ teaspoon sugar
- 1 cup finely chopped parsley
Preheat the oven to 350℉ (175℃)
Lightly sprinkle the sliced pork belly with salt on both sides. Place the pork on a wire rack over a sheet pan, so the fat can drain away from the meat. Roast the pork in the oven for 30-40 minutes turning it once or twice until the pork looks crisp and delicious, remove from the oven and place plate.
Bring the potatoes to the boil in lightly salted water, then simmer until tender, about 15-20 minutes.
Melt the butter in a pan. Add the flour, mix with a whisk and warm through, making sure not to get any color on the mixture.
Add some potato water while whisking vigorously making a thick paste without any lumps. Add more water and milk until you have the desired consistency, you want it to be a bit on the thick side. Let the sauce boil a few minutes to get rid of the flour taste. Season the sauce with sugar and salt. Remove from the heat, and whisk in the chopped parsley.
Serve the crispy pork with the boiled potatoes and a large spoonful parsley sauce.