Fried pork belly with parsley sauce

Stegt flæsk med persillesovs

Ingredients8

• pork belly with rind800 g
• salt1 tsp
• butter40 g
• all-purpose flour40 g
• whole milk500 ml
• fresh parsley30 g
• black pepper1/4 tsp
• boiled potatoes800 g

Method

1. Cut the pork belly into slices about 1 cm thick and score the rind.
2. Sprinkle the slices with salt and arrange them in a cold ovenproof pan, rind side up.
3. Roast at 200°C until the fat has rendered and the rind is crisp and golden, about 30 to 40 minutes, pouring off excess fat if needed.
4. Melt the butter in a saucepan, stir in the flour, and cook for 1 minute without browning.
5. Gradually whisk in the milk and simmer until the sauce is smooth and lightly thickened.
6. Season with salt and pepper, then stir in finely chopped parsley just before serving.
7. Serve the crisp pork belly with the parsley sauce and boiled potatoes.