Oven-Roasted Pork Belly

Ovnstegt flæsk © kvalimad.dk

Note: There is already a recipe for stegt flæsk med persillesovs on the site. This version focuses solely on the oven method for the crispiest result.

Oven-roasted pork belly is one of the simplest Danish classics. Lightly salted pork is roasted in the oven until golden and crispy, and served with potatoes, parsley sauce, and pickled beets. The oven gives an even result without having to stand over it.

Ingredients

Yields 4 servings

  • 600 g lightly salted pork belly, sliced about ½ cm thick
  • 1 tsp coarse salt

Accompaniments

  • 1 kg potatoes
  • parsley sauce
  • pickled beets
  • mustard

Directions

Roast the pork

Preheat the oven to 390°F (200°C) fan / 435°F (225°C) conventional. Place the pork slices on a rack set over a roasting pan lined with baking paper. Make sure the slices do not overlap.

Roast in the oven for about 30–35 minutes. Turn the slices halfway through. They are done when golden and crispy.

Place the finished pork on paper towels to remove excess fat. Sprinkle with a little coarse salt.

Potatoes

Boil the potatoes in lightly salted water until tender. New potatoes are ideal in summer.

Serving

Serve the pork with boiled potatoes, parsley sauce, and pickled beets. A little mustard on the side is a good addition.

Notes

  • Use a rack over the roasting pan so the fat drips down and the pork gets crispy on both sides.
  • Pound the pork lightly with a meat mallet before roasting — it gives more even crispiness.
  • Avoid too high a heat, or the pork will burn before it is crispy all the way through.
  • The pork can also be pan-fried over medium-high heat. Pour off the fat as you go.
  • Oven-roasted pork belly with parsley sauce was voted Denmark’s national dish in 2014.