Stegt Flæsk

Ingredients

• 0.75 tsp White Pepper
• 1 pcs Lemon
• 500 g Pork Belly
• 30 g Butter
• 30 g Flour
• 4 pcs Potato
• 1 pcs Parsley
• 300 ml Whole Milk
• 100 ml Vegetable Stock
• 1.1666666666666667 tbsp Kosher Salt

Method

1. Finely chop {parsley} so it melts evenly into the sauce and stays bright at the finish.
2. Put {potato} in a saucepan, cover with cold water, add {kosher_salt}, and bring to a gentle boil over medium-high heat. Cook until tender and a knife slides in easily.
3. Pat {pork_belly} dry so it crackles, then season all over with {kosher_salt}. Arrange on a rack over a tray and roast at high heat until the fat renders, the edges curl, and the surface is deeply crisp.
4. Melt {butter} in a saucepan over medium-low heat, add {flour}, and cook while whisking until the paste smells nutty and turns pale blond without darkening.
5. Whisk {whole_milk} into the roux a little at a time over medium-low heat, then add {vegetable_stock}. Add {kosher_salt} and {white_pepper}, simmer gently until smooth and lightly thickened, and let it lose any floury taste.
6. Fold {parsley} into the hot sauce off the heat with a squeeze of {lemon}. Taste and adjust with more {kosher_salt} if needed; the sauce should be almost green and smell fresh.
7. Drain {potato}, let the steam escape briefly so they stay fluffy, then return them to the warm pan.
8. Pile {potato} onto warm plates, spoon over {parsley} sauce, and top with the crisp {pork_belly}. Finish with a light sprinkle of {white_pepper} and serve at once while the pork stays crackling.