Danish fried pork belly with parsley sauce (Stegt flæsk med persillesovs)

Step 1

Lightly sprinkle the kosher salt on pork slices and toss well.  Place in refrigerator for about three hours, up to overnight prior to cooking. This well give you a bit of a cure and remove some of the moisture from the pork.

Step 2

Preheat your oven to 350-390°F (180-200°C) about half an hour prior to cooking.  If frying, begin preheating a large cast iron skillet prior to cooking.  See note 2.

Step 3

After the dry cure is complete, blot the pork slices dry and place them on a rack in a foil lined baking sheet.  Place the baking sheet in the middle of a preheated oven. Turn pork slices regularly, at least every five minutes.

Step 4

The exact cooking time will vary based on thickness of the pork slices.  When the pork looks almost ready, turn your oven up to about 450F (230C) for a minute or two until the skin is crisp and it looks like crackling.  CAUTION: see note 3.  This step can be omitted, and the pork cooked at the lower temp longer.

Step 5

When the pork looks crisp and delicious, remove from the oven and place the slices on paper towels to drain.  If needed, cover lightly with foil to keep warm.

Step 6

While the pork is cooking, bring the potatoes to a light boil in lightly salted water.  Once boiling, simmer until done.  About 15-20 minutes or until just soft throughout.  Drain, reserving some liquid (2 cups or so) for making the sauce.  Cover potatoes to keep warm if needed.

Step 7

Just prior to the pork and potatoes being ready, melt the butter in a pan.  Next, add the flour, mix with a whisk constantly for about two minutes.  It will get quite thick.  Then add the milk to the mixture about 1/4 cup (1/2 dl) at a time, whisking thoroughly until the milk is combined.

Step 8

When the milk is combined, thin the sauce using the potato water.  Add potato water a bit at a time until the sauces thickness suits you.  See note 4.

Step 9

Now, add the finely chopped parsley, stir and let it simmer for a couple of minutes prior to serving.  Lastly, TASTE!  Add salt and white pepper as required for your taste.  Remember that the potato cooking liquid is bringing saltiness into the sauce, so it may not require any salt. TASTE.

Step 10

Serve with the warm boiled potatoes, parsley sauce and the cooked pork belly.  A side dish of asparagus or peas goes nicely with this warm and cozy dish.