Crispy pork belly with parsley sauce

Based on 5 ratings

Difficulty

Easy 👌
45
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1¼ kg pork belly
60 g parsley
40 g unsalted butter
40 g flour
500 ml whole milk
100 ml heavy cream
salt
pepper
potato dumpling (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • tongs
  • oven rack
  • baking sheet
  • pot (large)
  • whisk

Nutrition per serving

Cal
298
Protein
8g
Fat
16g
Carb
30g

Step 1/4

  •  kg pork belly
  • 60 parsley
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Cut pork belly into 2.5 cm/1-in. slices. Chop parsley very finely and set aside.

Step 2/4

  • tongs
  • oven rack
  • baking sheet

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.

Step 3/4

  • 40 unsalted butter
  • 40 flour
  • 500 ml whole milk
  • 100 ml heavy cream
  • salt
  • pepper
  • pot (large)
  • whisk

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.

Step 4/4

  • potato dumpling (for serving)

Serve pork with parsley sauce and potato dumplings. Enjoy!