The Recipe
500g of sliced pork belly. You'll want the stuff that looks like spareribs - just thinner. Like this.
6-700g new potatoes
15g flour
1/2 tbsp butter
1 cup milk
1dl chopped fresh parsley (about half a pot)
Salt, pepper
Heat the oven to 200-220C.
Place the slices of pork belly on a grill tray / gridiron. Make SURE to have something underneath to catch all the drippings or you'll be cleaning the oven for the next year. Put the tray in the middle of the oven and cook for about 40 minutes - checking ever 10-15 minutes. You'll want them crisp but not burnt. Once they're done remove them from the tray and put them on a plate covered with paper towels to soak up the last juice.
Meanwhile boil the potatoes and prepare the parsley sauce:
In a small put, melt the butter over medium heat. Pour in a little of the flour at a time until the butter cannot take any more - this is probably only about half the flour. Add in some of the milk and stir until smooth again. Add the rest of the flour - the sauce should be able to incorporate it now - and then the rest of the milk (this sounds more complicated than it is). Bring to a boil, turn down the heat and let it simmer for 5 minutes. Add salt and pepper according to taste. Finally mix in the chopped parsley and bring to a quick boil again.
Serve with preserved beetroots or other pickled vegetables.
The Verdict
I feel like doing a happy dance here. I got the meat exactly right. It was perfectly crisp, not too hard, not too chewy and not burnt at all!!! So proud of myself :) The parsley sauce turned out okay - I didn't put nearly enough salt into it, but then I never do :-P and it was easily remedied. DH loved it, and I'm very satisfied with how this attempt went :) Definitely something I'll be making again :)
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