Stegt Flæsk med Persillesovs

Ingredients

Pork belly

500g, skin scored

Salt

to taste

Black pepper

to taste

Potatoes

600g, peeled and cut into chunks

Butter

50g

All-purpose flour

2 tablespoons

Milk

2 cups

Fresh parsley

1 cup, finely chopped

Nutmeg

1/4 teaspoon

Instructions

1. Preheat the oven to 200°C (400°F).
2. Score the skin of the pork belly in a crisscross pattern with a sharp knife, then season generously with salt and pepper.
3. Place the pork belly on a baking sheet and roast in the preheated oven for 30-40 minutes, or until the skin is crispy and the meat is cooked through. Keep an eye on it to ensure it doesn't burn.
4. While the pork belly is roasting, peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
5. In a saucepan, melt the butter over medium heat. Once melted, stir in the flour to create a roux, cooking for about 2 minutes until it’s slightly golden.
6. Gradually whisk in the milk, ensuring there are no lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
7. Stir in the chopped parsley and nutmeg, then season with salt and pepper to taste. Let the sauce simmer on low heat while the pork finishes cooking.
8. Once the pork belly is done, remove it from the oven and let it rest for a few minutes before slicing it into thick strips.
9. Serve the crispy stegt flæsk with boiled potatoes and generously drizzle the creamy parsley sauce over the top.