Stegt Flæsk med persillesovs

The Danish National Dish ”Stegt Flæsk med persillesovs” - or Fried Pork Belly with parsley sauce - is a genuine old rural dish that is orientated from the rustic Danish country kitchen from around the middle of the 1700s.

Frying pork belly slices has been known since the Stone Age about 3-400 B.C. - and just as long - as peasants and hunters living in the Stone Age - have had pigs as their livestock. In the beginning of the 1800s the rural country kitchen added potatoes and white sauce and parsley to the fried pork belly slices - and the dish became one of the Danes most favourite and popular meals - and since a real classic dish - which also is quite inexpensive and affordable even for the poorest households. When the recipe hit the city kitchens and restaurants - it became a real classic and traditional dish - and was also counted as a part of the exquisite Danish cuisine that chefs prepared and cooked in different variations.

The ”Stegt Flæsk med persillesovs” is a must to eat once a week dish - and especially during the cold winter season - even though the juicy porky dish can be eaten all year round. In the summertime the Danes have a regular outdoor feast grilling or barbecuing their pork belly slices. The ”Stegt Flæsk med persillesovs” dish is Denmark’s national dish.