Enjoy Pork Belly Two Ways in this Traditional Danish Dish

Dig Into Pork Belly Two Ways in this Traditional Danish Dish

By:

Dave Joachim

pork belly and bacon on grill

If you love bacon, you love pork belly. Enjoy both along with savory potatoes in this satisfying dish from Denmark. This recipe shows you how to make it on your backyard grill.

Our Pitmaster Club members post recipes in The Pit and occasionally we ask for permission to share the best recipes with the public. Here is one by Christian Madsen, aka BBQ-Vikings.

Christian Madsen

Pork Belly and Bacon with New Potatoes and Parsley Sauce Recipe


Danish pork belly and bacon two ways
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.12 from 17 votes
This hearty and delicious no-nonsense meat and potatoes recipe hails from Denmark. It will sustain even the hungriest pitmaster through a deep winter hibernation. Pork belly, both uncured and cured (as thick-cut bacon) make a superb match for roasted potatoes. A simple white sauce adds creaminess, while fresh parsley and lemon juice in the sauce make everything pop.

Course: Dinner, Lunch, Main Course, Sauces and Condiments
Cuisine: American, Danish
Difficulty: Easy
Author: Christian Madsen

Makes:

Servings: 6 servings

Takes:

Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling Time: 15 minutes

Ingredients

  • 1 pound pork belly
  • 8 ounces thick cut bacon
  • 3 pounds fingerling or new potatoes
  • Salt and pepper to taste
  • 1 ½ teaspoons all-purpose flour
  • 1 ½ teaspoons butter
  • 2 cups heavy cream or milk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh parsley
About the pork belly. Pork belly is one of several cuts of pork that are cured to make commercial bacon. It comes from the underside of the hog where the meat is heavily marbled with fat. See Meathead’s article on making bacon for tips about sourcing and buying uncured pork belly.
About the potatoes. New or waxy potatoes work best here because they retain their shape over long cooking times. Look for Fingerling potatoes or small Yukon gold or red potatoes.
About the cream sauce. If you do not have heavy cream you can substitute milk, but the sauce will be a bit thinner and less rich. To thicken it, you can double the amounts of flour and butter. You can prepare the sauce in advance and keep it warm while the pork and potatoes cook.

Method

  • Prep. For the pork and potatoes, stash your piece of pork belly in the freezer for about 15 minutes. This will help firm it up and make it easier to slice the raw belly. Slice the firm belly into pieces about 1/2” thick and season with a sprinkle of salt on one side.
  • Scrub the potatoes.
  • Fire up. Pre-heat your grill for two zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 350°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 350°F on the indirect side.
  • Cook. Add the potatoes to a shallow metal pan or disposable pan and place below the grates on the indirect side. Alternatively, if your grill has a top rack place the pan of potatoes on the grill grate under the top rack.
  • Lay the slices of bacon and pork belly on the grate above the pan. You can also place the bacon and pork belly upright in a slotted rack if you have one (as shown in the photo). While the meat cooks, the fat will drip on to the potatoes below, basting and flavoring them with fat and salt. Close the lid on the grill and let everything cook slowly until the meat is crisp on the edges and the potatoes are tender, 30 to 45 minutes. If the meat is crisp long before the potatoes are tender, remove the meat to avoid over cooking, and continue to cook the potatoes until tender.
    pork belly and bacon on grill
  • For the sauce, melt the butter in a small saucepan over low heat and then stir in the flour to form what’s called a roux. Stir the mixture over low heat until it is light tan-brown in color, 2 to 3 minutes.
  • Whisk in the cream (or milk) and continue to whisk over low heat to remove any lumps.
  • Raise the heat to medium, cooking and stirring until the sauce simmers and thickens, 4 to 5 minutes. Stir in the lemon juice and parsley, adding salt and pepper to your taste.
  • Serve. Plate the potatoes with some slices of crisp bacon and pork belly, and ladle on a bit of the cream sauce.

Related articles

Published On: 10/17/2018 Last Modified: 3/27/2021

  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Bring The Heat With Broil King Signet’s Dual Tube Burners


The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

The Undisputed Champion!


 
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review

If you have a Weber Kettle, you need the Slow ‘N’ Sear


The Slow ‘N’ Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
Click here for our article on this breakthrough tool

The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker