Roast Pork with Parsley Sauce Recipe, Denmark

Serves: 4

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Ingredients

For Roast Pork:

· 500–600 g (1–1.3 lbs) slices of pork belly, skin on and cut into ¼ inch thick pieces

· Salt, to taste

· For Parsley Sauce (Parsley Sauce):

· 2 tablespoons butter

· 2 tablespoons all-purpose flour

· 500 ml (2 cups) whole milk

· 1 small bunch fresh parsley, finely chopped

· Salt and pepper to taste

· A pinch of nutmeg (optional)

To serve:

Boiled potatoes, peeled and whole

Instructions

Prepare the pork belly:

Preheat your oven to 200°C (390°F) or prepare a baking sheet. If baking, place the pork chops on a rack over a baking sheet lined with parchment paper to catch drippings. Sprinkle generously with salt on both sides. If frying, heat a large pan over medium heat and arrange the slices in a single layer. Sprinkle with salt.

Cook the pork belly:

Oven method: Bake for about 30-35 minutes, turning the slices halfway through, until the pork is golden brown and crispy. Frying method: Fry each side for about 4-5 minutes, until golden brown and crispy. Fry in batches if necessary. Place the cooked slices on a paper towel to drain excess fat.

Prepare the parsley sauce:

In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to make a roux. Gradually whisk in the milk, whisking constantly to avoid lumps. Simmer until the sauce thickens, about 5-7 minutes. Stir in the chopped parsley and season with salt, pepper and a pinch of nutmeg, if using. Adjust the consistency with a little more milk if necessary.

Boil the potatoes:

While the pork is cooking, boil the potatoes in salted water until tender. Drain and keep warm.