Stegt Flæsk med Persillesovs

Ingredients

• 800g pork belly, cut into 1cm-thick slices
• 1 tbsp coarse salt
• Black pepper
• 1 kg (2.2 lb) small potatoes, peeled
• 40g (3 tbsp) butter
• 40g (1/3 cup) all-purpose flour
• 600 ml (2 1/2 cups) whole milk
• A squeeze of lemon juice
• A pinch of grated nutmeg
• 30g (1/2 cup) chopped fresh parsley
• Salt to taste

Before you cook

• Salt the pork belly slices on both sides and refrigerate them, uncovered, for at least 1 hour.
• Peel the potatoes.
• Chop the parsley.

Steps

1. Boil the potatoes in lightly salted water for 20 minutes, until fully tender.
2. Drain the potatoes and keep them warm.
3. Heat a dry skillet over medium heat.
4. Lay the pork belly slices in the skillet in a single layer.
5. Fry the slices for 7 to 8 minutes per side, until deeply golden and crisp, rendering out most of the fat.
6. Transfer the fried pork belly to a plate lined with paper towels and season with black pepper.
7. Pour off all but 2 tablespoons of the rendered fat from the skillet, or melt fresh butter in a separate saucepan.
8. Melt the butter in a saucepan over medium heat.
9. Whisk in the flour and cook for 1 minute, until it smells toasted and no longer raw.
10. Pour in the milk gradually, whisking constantly to keep the sauce smooth.
11. Bring the sauce to a gentle simmer and cook for 5 minutes, until thickened enough to coat a spoon.
12. Stir in the lemon juice and nutmeg.
13. Stir in the chopped parsley.
14. Season the sauce with salt to taste.
15. Spoon the boiled potatoes onto plates.
16. Lay the crisp pork belly slices alongside the potatoes.
17. Ladle the parsley sauce generously over the potatoes and serve hot.