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Crisp Pork Slices with Parsley Sauce and New Potatoes


Crisp Pork Slices with Parsley Sauce

Traditional parsley sauce is a wonderful thing, if it’s not too thick, and is emerald green from the inclusion of much more parsley than usual. We love tradition if it’s not too stuffy, and parsley sauce is just so good.


For the pork slices:

  • 2 ¼ pounds pork belly, sliced into ½-inch slices, with the rind on
  • 1 heaped tablespoon coarse salt
  • 2 ¼ pounds tiny new potatoes

For the parsley sauce:

  • 1 tablespoon butter
  • 2 ½ tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 2 ½ cups whole milk
  • 2 large bunches of parsley, finely chopped 


For the pork slices:

Arrange the pork slices in an ovenproof dish, in one layer, then sprinkle with the salt. Let sit on the counter for 2–3 hours, turning the meat over once or twice. Pat the meat dry and roast in the oven at 350 degrees until lovely and crisp.

While the meat cooks in the oven, it will provide a lot of lovely, browned, tasty fat, which you can whisk into the sauce a little at a time — all of it! It is grotesquely fattening, but it makes a superb taste.

For the parsley sauce:

Meanwhile, put the new potatoes on to boil and make the sauce. Melt the butter in a deep saucepan, then whisk in the flour and cook for a couple of minutes. Add salt and plenty of coarsely ground pepper.

Whisk in the milk, a little at a time, making sure the sauce is smooth before adding more. Once the milk is used up, the sauce should be shiny and have a nice pourable consistency. Let it simmer slowly until the floury taste has gone.

When everything else is ready, stir in the parsley; there must be enough to make the sauce thick with the herb, and totally green-freckled. Do not consider reheating this sauce; any leftovers must be thrown away.