Stegt Flaesk Med Persillesovs

Ingredients

• Nutmeg - 1/4 teaspoon
• Fresh parsley - 1/4 cup, chopped
• Milk - 500 ml
• All - purpose flour - 2 tablespoons
• Butter - 2 tablespoons
• Potatoes - 1 kg
• Pepper - To taste
• Salt - To taste
• Pork belly - 500 grams

Instructions

1. Preheat the oven to 200°C (400°F).
2. Score the pork belly skin with a sharp knife and season with salt and pepper.
3. Place the pork belly on a baking sheet and roast in the oven for 30-40 minutes, or until the skin is crispy and the meat is cooked through.
4. While the pork belly is cooking, peel and boil the potatoes until tender. Drain and set aside.
5. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
6. Gradually whisk in the milk, ensuring there are no lumps.
7. Cook the sauce over low heat, stirring constantly, until thickened.
8. Stir in the chopped parsley and nutmeg, and season with salt and pepper to taste.
9. Slice the cooked pork belly into thick strips.
10. Serve the stegt flæsk with boiled potatoes and drizzle with the persillesovs.