The National Dish


A few years ago there was a rating in Denmark about what should be the Danish National Dish. As Denmark have a lot of traditional food and plenty of options and opinions about what they perceive as the National Dish this was very hard for the Danes to define…

But the one dish that completely have sold the heart of the Danes is …

Translated to “roasted pork with parsley sauce”


Of course presented to you on the Danish famous porcelain called Royal Copenhagen

The dish is served with boiled potatoes on the side together with the main parsley sauce and roasted pork pieces which are very crispy and tasty.

The dish is served in many restaurants so you will have lots of opportunities to taste the dish.Furthermore, you can also cook it yourself by following this recipe…or you can also read our new post about Christmas food

Try “stegt flæsk” at home


Serves 4 people


1 kg potatoes, peeled
½ teaspoon of salt
16 lightly salted pork belly slices (sprinkled with a little salt a few hours before cooking)

For the parsley sauce

25 g butter
2 ½ tablespoons of plain flour
3 dl semi-skimmed milk
1-2 dl water from the boiled potatoes
2 dl finely chopped parsley


Bring the potatoes to the boil in lightly salted water, then simmer till ready.
Blot the pork slices dry and place them on baking paper in the middle of a preheated oven (180 degrees). Turn them regularly.
When the pork looks crisp and delicious, remove from the oven and place on a piece of absorbent paper.

Making the parsley sauce

Melt the butter in a pan. Add the flour, mix with a whisk and warm through.
Add the milk to the mixture, ½ dl at a time. Whisk thoroughly until the milk is absorbed.
Once all the milk is added, add a little of the water from the potatoes until you have the consistency you want.
Salt to taste and then add the finely chopped parsley. Let the sauce simmer for 1-2 minutes before serving.

Enjoy 🙂


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