Denmark's National Dish

Denmark's Official National Food: Crispy Pork with Parsley Sauce

Back in 2014, for the first time, Danes voted on their national dish. Over 60,000 people took part in the vote and the winning dish, a classic pork recipe called 'Stegt flæsk med persillesovs', was no surprise! Find out how to make crispy pork with parsley sauce or where to try this quintessential Danish food.

Dinner with friends

All-time favourite Danish food

Stegt flæsk med persillesovs, or crispy pork with parsley sauce, is Denmark's official national food. It's a very old dish that has won the hearts, and tummies, of Danes for centuries! In the past, the pork was fried, hence the old name 'fried pork' (stegt flæsk) which the dish retains today. It's now much more common to cook the pork in the oven. The meat used is pork belly, cut into thin slices, and served with potatoes.

The River Aarhus

Where to try Denmark's national food

You can try Denmark's official national food in many restaurants in Denmark. And the good news - it's not a very expensive type of Danish food to try! Some restaurants in Denmark even offer all-you-can-eat stegt flæsk med persillesovs, so prepare to loosen your belt!

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Danish Recipe: Try stegt flæsk at home!

Serves 4 people


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

For the 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 the boil in lightly salted water, then simmer till 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.


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