Fried Pork Belly with Parsley Sauce

Peel the potatoes, place them in a pot, cover with water, add salt, and boil for 15–20 minutes after it comes to a boil, until they're easily pierced with a knife.

Slice the pork belly into 6–8 mm thick slices and, if it's fresh, season lightly with salt.

Arrange the slices in a single layer in a dry, cold skillet. Fry over medium heat, turning several times, for about 20 minutes, until the fat has rendered and the meat is golden and crispy; carefully drain off excess fat as it accumulates. Transfer the finished slices to a paper towel.

For the sauce, melt the butter in a saucepan over low heat, add the flour, and stir for 1–2 minutes without browning the mixture.

Gradually pour in the milk, whisking constantly, bring to a boil, and simmer for 5 minutes over low heat until the sauce thickens. Season with salt and white pepper.

Remove the sauce from the heat, stir in the finely chopped parsley, and serve immediately with the crispy pork belly and hot potatoes.