Christine Rudolph, Susie Theodorou

Stegt Flæsk

Pork Belly with Potatoes

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 35

Appears in
Copenhagen Cult Recipes
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

This could be the national dish of Denmark – the country is divided on whether the strips of pork belly should be fried or grilled. Samina Langholz has her own version – she prefers to cook it over a charcoal grill until tender and crisp.

Ingredients

  • 1 kg pork belly, cut into 1 cm thick slices

Method

Arrange the meat in a single layer on a baking tray and season both sides. Leave for 20–30 minutes at room temperature. Meanwhile, light a charcoal barbecue and bring it to medium-high heat, making one side of the grill hotter than the other so you can move the meat to the cooler side if the charcoal is burning too quickly.

Put the potatoes in a large saucepan, cover with water, bring t