Last year, we had a little vote for national dish in Denmark. Sounds a bit silly, doesn’t it? Well, the Danes took it very seriously and the winner of the vote became this very rustic and traditional dish called “stegt flæsk med persillesovs” which in English means something in the lines of “fried fatty pork with parsley sauce”.
I’ll say it’s not my favorite dish but my family loves it so sometimes I take one for the team and make it anyway. And then I thought that you guys should get some insight in traditional Danish food so here goes: Denmark’s National Dish: Stegt flæsk med persillesovs.
I have obviously made a few adjustments to make my version more LCHF-friendly. Like I’ve made the sauce without wheat to name one.
SERVES 4-6 PERSONS
- 800g pork belly slices
- 100g of butter
- 1,5 cups (300ml) of heavy cream
- 100g of cream cheese
- salt and freshly grounded pepper
- 1 handfuld of roughly chopped parsley
2. Place the pork belly slices on a wire rack and sprinkle with salt.
3. Put the wire rack in the oven and place a baking dish covered with foil underneath it to collect the dripping fat.
4. Cook the pork belly slices in the oven for about 25-30 minutes or until brown and crispy. Then turn them and cook for an additional 10 minutes time. Take them out of the oven.
5. Parsley sauce: Melt butter in a sauce pan at low heat. Add the cream and bring slowly to boil.
6. Add the cream cheese and let the sauce simmer until you are happy with the creamy consistency.
7. Add chopped parsley and adjust the taste to your liking with salt and pepper. Serve, eat and be happy!
Usually we would serve this dish with potatoes but since that’s not an option when focusing on keeping carbs low, I recommend steamed broccoli instead!
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