Ingredients
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For the pork
For the sauce
To serve
Method
-
Boil the potatoes
Boil the potatoes in their skins until tender, then peel them and keep them warm.
20 min -
Prepare the pork
Pat the pork belly slices dry, gently flatten them, and sprinkle both sides with coarse salt.
-
Rest
Leave the salted slices to stand for 15 minutes so the salt can penetrate the meat.
15 min -
Cook
Roast in a fan oven at 175°C for 30 to 40 minutes, turning the slices several times. Alternatively, cook at 225°C for 25 to 30 minutes on one side, then turn and cook for a further 10 minutes or so. In a frying pan over medium-high heat, turn every 2 to 3 minutes.
35 min -
Make the roux
Melt the butter over a low heat, stir in the flour, and mix well.
2 min -
Add the milk
Gradually pour the milk into the buttery flour and cook over a medium heat for about 5 minutes, until thickened.
5 min -
Season and serve
Stir the finely chopped parsley, the lemon juice and zest, salt, pepper and optionally nutmeg into the sauce. Serve the roast pork with the potatoes, the sauce and the pickled beetroot.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 5 675 kcal | 1 419 kcal |
| Fat | 483 g | 121 g |
| of which saturates | 190 g | 48 g |
| Carbohydrates | 219 g | 55 g |
| Protein | 115 g | 29 g |
| Fibre | 24 g | 6,0 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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