Peel the potatoes, cut them in half and place them in a pot over medium-high heat with 1/2 tsp salt and enough water to cover them.
Bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain and set aside.
While the potatoes cook, heat a large skillet over medium-high heat.
Working in batches add pork belly to the hot pan and cook, flipping occasionally, until both sides are golden brown and crispy, about 4 minutes per side. Drain on paper towels and set aside.
Melt the butter in a large saucepan over medium-high heat. Add in the flour and stir to combine.
Slowly whisk in the milk and keep whisking until the mixture comes to a boil.
Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 minutes.
Take off the heat and stir in the parsley, add salt and pepper to taste.
Serve the pork belly and potatoes with the cream sauce on the side.
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