Stegt flæsk med persillesovs (Danish Pork Belly and Potatoes)

If you’ve ever wanted to cook a national dish of a country, then Denmark will be one of your favorites! This dish combines everything that makes Denmark great in the kitchen: pork, potatoes, and dairy, all in one delicious mixture that’s easy to shop for and prepare, and high in comfort, in a way only the Danes can do!

NOTE: A dish this simple requires the best-quality ingredients you can afford.

INGREDIENTS:
POTATOES:
2 lb baby, fingerling, or smaller Yukon Gold potatoes, or larger potatoes sliced into 1-inch chunks
Salt for water

PORK:
1.5 lb pork belly (uncured bacon), ideally whole and then frozen briefly to make slicing easier
Salt

PARSLEY SAUCE:
2 cups whole milk (grass-fed if you can get it)
1/3 cup butter (about 5 tbsp, plus a little more, or use fat from pork; Danish Creamery or Lurpak brand recommended)
2-4 tbsp finely chopped parsley (to taste)
Salt and pepper