Crispy pork belly with parsley sauce

Step 1/4

• ⅜ kg pork belly
• 20 g parsley

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Cut pork belly into 2.5 cm/1-in. slices. Chop parsley very finely and set aside.

Step 2/4

• tongs
• oven rack
• baking sheet

Fry pork belly in large pan over medium heat golden-brown and crispy on both sides. Transfer to an oven rack set over a baking baking sheet and bake at 180°C/350°F for approx. 30 min.

Step 3/4

• 13⅓ g unsalted butter
• 13⅓ g flour
• 166⅔ ml whole milk
• 33⅓ ml heavy cream
• salt
• pepper

• pot (large)
• whisk

Meanwhile, melt butter in a pot over medium heat and whisk in the flour, until you get a smooth roux. Gradually whisk in the milk, season with salt and pepper, and add cream. Once thick and smooth, add parsley.

Step 4/4

• potato dumpling (for serving)

Serve pork with parsley sauce and potato dumplings. Enjoy!

Enjoy your meal!