About this Dish
Denmark's national dish by popular vote — crispy fried pork belly served with boiled parsley potatoes and parsley sauce. Voted Denmark's national dish in 2014 from a public poll, defeating smørrebrød. The pork belly must be sliced thin and fried until completely crispy — not rendered but shatteringly crunchy. The simplicity is deceptive.
IngredientsServes 4
🥩Pork belly, 600g sliced 4-5mm thin (ask your butcher to slice it, or freeze slightly before slicing at home)
🥔Waxy potatoes, 800g (such as Charlotte or new potatoes)
🧈Butter, 50g
🥛Whole milk, 400ml
🌿Fresh flat-leaf parsley, 1 large bunch
🌾Plain flour, 2 tablespoons
🧂Salt and white pepper, to taste
🫙Whole black peppercorns, 1 teaspoon cracked
Method
1
Peel the potatoes and boil in well-salted water for 15-20 minutes until just tender. While they cook, finely chop most of the parsley, keeping a few sprigs aside for garnish.2
Pat the pork belly slices completely dry with kitchen paper — this is crucial for crispiness. Season lightly with salt on both sides.3
Place the pork slices in a cold dry frying pan (no oil needed, the fat will render out), then turn the heat to medium. Fry in batches without crowding the pan, pressing down with a spatula, for 5-7 minutes per side until deeply golden and genuinely shatteringly crispy. Drain on a wire rack, not paper, to keep them crunchy.4
While the pork rests, make the parsley sauce. Melt the butter in a saucepan over medium heat, add the flour and stir for 1 minute to form a paste. Gradually whisk in the milk, a little at a time, to avoid lumps.5
Cook the sauce, stirring constantly, for 5 minutes until thickened to a smooth, pourable consistency. Stir in the chopped parsley generously, then season well with salt and white pepper. The sauce should be quite thick and intensely green.6
Drain the potatoes and toss gently with a knob of butter and the remaining chopped parsley. Serve the crispy pork belly alongside the parsley potatoes with the sauce poured over or served in a jug at the table.User Reviews
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