Ingredients for 4 servings
- 800 grams of pork belly, sliced at approx 0.5cm width
- 2 tbsp butter
- 2 tbsp wheat flour
- One bunch of parsley
- 0.5l milk
- Approx 1kg of potatoes
Instructions
The pork
Slice the pork belly so that is has the appropriate thickness, if the pork belly has skin on it you can remove it.
Slightly beat the pork belly before roasting it to make it flat and neat.
Preheat the oven to 175 C. Roast the pork belly on a grill with a baking pan covered by baking paper underneath for approx 40 mins until it's starting to get golden brown and crisp, turning it once or twice while it cooks.
The potatoes
Peel the potatoes, put them in a pot with cold water. Bring it to a boil and then let them boil for 20 minutes till they're tender. If the potatoes finish before the pork and sauce you can drain the water and then leave the potatoes in the pot with the lid on and they will keep the temperature.
The sauce
For the parsley only use the leaves and the thin twigs, discard the thicker twigs, chop it finely and put aside.
In a pot on low heat melt the butter, then add the flour and whip till is even. Slowly add milk bit by bit while whipping it. Increase the temperature a bit and bring the mix to a light boil and let it boil for 5 minutes. Then add the parsley and salt and pepper.