Denmark's national food

The Official National Dish of Denmark: Crispy Pork with Parsley Sauce

For the first time, Danes in 2014 voted on their national dish. More than 60,000 people took part in the vote and to no surprise the classic pork recipe called 'Stegt flæsk med persillesovs won'! Find out how to make this bacon like crispy pork with parsley sauce or where to try this characteristic and classic Danish dish.

'Stegt flæsk' - an all time Danish favourite

Crispy pork with parsley sauce, or 'Stegt flæsk med persillesovs', is Denmark's official national dish. It is a very traditional and old dish that has won the hearts, and delighted the taste buds, of Danes for centuries! Originally, the pork was fried, giving it its old name 'fried pork' (stegt flæsk) which the dish is still called today. Now, most Danes cook the pork in the oven. The meat used is pork belly, cut into thin slices, and served with potatoes and parsley sauce.

Where to taste Denmark's national dish

You can get to taste Denmark's official national dish in many restaurants in Denmark. The dish is not a very expensive type of Danish food to try and some restaurants in Denmark even offer all-you-can-eat stegt flæsk med persillesovs at a very reasonable price.

Danish recipe: Stegt flæsk med persillesovs

To the right of this article you will discover a quick and easy Danish recipe for Denmark's national food. It is a great dish for a cold winter night, so try it at home for a heartwarming taste of Denmark. Just make sure you prepare lots of crispy pork slices, as it is hard to stop eating them once you have begun!

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Danish Recipe: Try stegt flæsk at home!

Serves 4 people


1 kg peeled potatoes
½ teaspoon of salt
16 lightly salted pork belly slices (sprinkled with a little salt a few hours before cooking)

Parsley sauce

25 g butter
2 ½ tablespoons of plain flour
3 dl semi-skimmed milk
1-2 dl water from the boiled potatoes
2 dl finely chopped parsley


Bring the potatoes to boil in lightly salted water, then simmer until ready. Blot the pork slices dry and place them on baking paper in the middle of a preheated oven (180 degrees). Turn them regularly. When the pork looks crisp and delicious, remove from the oven and place on a piece of absorbent paper.

Making the parsley sauce

Melt the butter in a pan. Add the flour, mix with a whisk and warm through. Add the milk to the mixture, ½ dl at a time. Whisk thoroughly until the milk is absorbed. Once all the milk is added, add a little of the water from the potatoes until you have the consistency you want. Salt to taste and then add the finely chopped parsley. Let the sauce simmer for 1-2 minutes before serving.