Stegt Flaesk med Persillesovs

Arla identifies stegt flæsk med persillesovs as Denmark’s national dish. This oven version serves sliced pork breast with its own parsley sauce, sautéed red onions and carrots, and potatoes.

The pork slices are arranged on the rack in a roasting pan. They start in a cold oven set to 225°C and cook for about thirty-five minutes, with a turn after about fifteen minutes.

The golden, crisp pork is laid on kitchen paper before coarse salt is sprinkled over it. In a separate pan, butter melts without browning for the red-onion wedges and carrot pieces, which are sautéed and seasoned.

Milk and cornstarch are stirred together and brought to a boil. Cooking cream, chopped parsley and sugar are added, and the sauce cooks for about five minutes before coarse salt and pepper finish its seasoning.

The parsley sauce is served with the pork, the prepared vegetables and potatoes. Parsley seasons the sauce itself, while the sliced meat retains the crisp finish described by Arla.