Stegt Flæsk med Persillesovs

Ingredients

• 1 lb pork belly, sliced ⅓ inch thick
• 1½ lb potatoes, peeled
• 3 tbsp butter
• 3 tbsp flour
• 1¾ cups whole milk, warmed
• 1 cup parsley, finely chopped
• ½ tsp salt
• Freshly ground black pepper

Method

1. Lay the pork slices on a rack over a baking sheet, season with salt, and roast at 400°F (205°C) for 35–40 minutes, flipping once, until shatteringly crisp — think pork chips.
2. Boil the potatoes in salted water until a knife slides in without protest; drain and keep warm.
3. Melt the butter, whisk in the flour, and cook 1–2 minutes without coloring. Add the warm milk in stages, whisking each addition smooth before the next.
4. Simmer the sauce until it coats a spoon thickly, then stir in the parsley — the sauce should be startlingly green — and season with salt and pepper.
5. Plate potatoes, drape with parsley sauce, and stack the crisp pork alongside. Crunch, then silence.