Danish Crispy Pork Belly (Stegt Flæsk)

Cut the pork belly into slices (approx. 1 cm thick) and season with plenty of coarse salt.

Fry the pork in a dry pan or bake in the oven at 225°C until completely crispy and golden.

While the pork cooks, melt butter in a pot and whisk in flour to make a roux.

Gradually whisk in milk to create a smooth, thick sauce.

Season the white sauce with salt and white pepper.

Stir in a generous amount of fresh flat-leaf parsley right before serving.

Serve the crispy pork with boiled potatoes and the parsley sauce.