|1¼ kg||pork belly|
|40 g||unsalted butter|
|500 ml||whole milk|
|100 ml||heavy cream|
|potato dumpling (for serving)|
Preheat oven to 180°C/350°F. Cut pork belly into 2.5 cm/1-in. slices. Chop parsley very finely and set aside.
Fry pork belly in large pan over medium heat golden-brown and crispy on both sides. Transfer to an oven rack set over a baking baking sheet and bake at 180°C/350°F for approx. 30 min.
Meanwhile, melt butter in a pot over medium heat and whisk in the flour, until you get a smooth roux. Gradually whisk in the milk, season with salt and pepper, and add cream. Once thick and smooth, add parsley.