Oven-Crisp Stegt Flæsk with Emerald Parsley Sauce

Method

1. Pat the pork slices dry, lay them on a wire rack in a single layer and sprinkle both sides evenly with salt. Leave uncovered in the fridge for 30 min. The salt draws out moisture and dries the surface, so the pork roasts much crisper.

   Add in this stepPork belly, sliced 5 mm thick 400 gCoarse sea salt 1 tsp

2. Preheat the oven to 200 °C (180 °C fan). Pat off any moisture on the pork, sprinkle with half the pepper and set the rack over a baking tray lined with baking paper (1 tray). Roast for 25 min, turning the slices once, until deep golden and crisp. If you use two trays, swap their positions halfway.

   Add in this stepCoarsely ground black pepper ¼ tsp

   oven

3. Meanwhile, scrub the potatoes, put them in a 18 cm pot, cover with cold water and add the salt for the potatoes. Bring to a boil on high heat, lower to medium heat and simmer for 18 min, until a knife slides in easily, then drain.

   Add in this stepSmall new potatoes 500 gCoarse sea salt ¾ tsp

   high heat→medium heat

4. Bring a small pot of water to a rolling boil on high heat, drop in half the parsley (leaves and tender stalks) for 30 sec, then plunge it straight into iced water. Squeeze it dry and blend with part of the milk until very smooth and bright green.

   Add in this stepFresh parsley 20 gMilk 50 ml

   high heat

5. Melt part of the butter in a saucepan on medium heat, add the flour and stir for 1 min into a pale roux. Gradually pour in the rest of the milk and the cream, whisking constantly, then lower to low heat and simmer for 6 min, whisking often, until smooth and thick.

   Add in this stepButter 24 gPlain flour 20 gMilk 200 mlDouble (heavy) cream 80 ml

   medium heat→low heat

6. Take the pan off the heat and stir in the parsley purée, the rest of the parsley (finely chopped), the mustard, lemon juice and a little zest, the nutmeg, salt and remaining pepper. Don't let it boil again once the parsley is in, or the colour will fade.

   Add in this stepFresh parsley 20 gDijon mustard 1 tspLemon (juice and zest) ¼Ground nutmeg 1 pinchCoarse sea salt ¼ tspCoarsely ground black pepper ¼ tsp

7. Return the potatoes to their empty pot with the rest of the butter and roll them on low heat for 2 min until glossy. Serve the crisp pork with the butter potatoes and pour the emerald parsley sauce over the potatoes.

   Add in this stepButter 16 g

   low heat