Denmark

• 1 kg pork belly (sliced into thick pieces)
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 4 large potatoes (peeled and boiled)
• 1 cup milk
• 2 tbsp butter
• 1 tbsp flour
• 1/2 tsp sugar
• 1 tsp white vinegar
• Fresh parsley (chopped, for garnish)

• Preheat the oven to 180°C (350°F).
• Season the pork belly slices with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork belly pieces until crispy and golden, about 6-8 minutes per side. Transfer the cooked pork to a paper towel-lined plate to drain excess fat.
• While the pork is cooking, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
• For the sauce, melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually add the milk while whisking, then add sugar, vinegar, salt, and pepper. Continue whisking until the sauce thickens, about 5-7 minutes.
• Serve the crispy pork belly slices with boiled potatoes, drizzling the creamy sauce over the potatoes. Garnish with fresh parsley.

Stegt flæsk is Denmark's national dish, traditionally enjoyed with potatoes and parsley sauce. It has been a staple of Danish cuisine for centuries and is often served during celebrations, symbolizing hearty, comforting food!