Crispy pork belly with parsley sauce

Crispy pork belly with parsley sauce

Based on 7 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
Difficulty
Easy 👌
Preparation
45 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
MetricImperial
kg
pork belly
20 g
parsley
13⅓ g
unsalted butter
13⅓ g
flour
166⅔ ml
whole milk
33⅓ ml
heavy cream
salt
pepper
potato dumpling (for serving)

Cook this in our app!

Sign up for a free month of exclusive app features!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes
Start your free month!
No credit card needed.Stops automatically after one month.
Kitchen Stories Plus
Limited offer!

Utensils

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

Nutrition per serving

Cal298
Fat16 g
Protein8 g
Carb30 g
  • Step 1/4

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

    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.
    • 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

    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.
    • 13⅓ g unsalted butter
    • 13⅓ g flour
    • 166⅔ ml whole milk
    • 33⅓ 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

    Serve pork with parsley sauce and potato dumplings. Enjoy!
    • potato dumpling (for serving)

    Serve pork with parsley sauce and potato dumplings. Enjoy!

  • Enjoy your meal!

    Crispy pork belly with parsley sauce

How-To Videos

See all
how-to-secure-a-cutting-board

How to secure a cutting board

how-to-make-an-all-rounder-roux

How to make an all-rounder roux

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!