Danish election pork: how to cook it perfectly

With Denmark’s general election approaching, the traditional valgflæsk—crispy fried pork served with parsley sauce—has surged in popularity, reports public broadcaster DR. Danish Crown, a major meat producer, says sales of pork belly have quadrupled in recent weeks, even depleting stock.

Bo Larsen, a restaurateur and trained butcher, shares his tips for preparing the dish to perfection.

Use lightly salted pork

Larsen advises choosing lightly salted pork belly and frying it in a dry pan. “It doesn’t matter if there’s some fat on the pork—you’ll render it out,” he says. The key is to cook it until crispy, leaving behind rendered fat that can be used for the sauce.

Avoid butter or margarine

A dry pan is essential, Larsen stresses. Butter or margarine can’t withstand the high heat needed for crispiness and will burn, ruining the flavour. “Burnt margarine doesn’t taste good,” he notes.

Balance sugar and acidity in the sauce

For the parsley sauce, Larsen recommends using the rendered pork fat as a base, adding pepper, a touch of sugar, and some potato water or cream. But the secret to a great sauce, he says, is acidity: “A splash of lemon juice or pickled asparagus brine works perfectly.”