Serves 4 people
1 kg potatoes, peeled
½ teaspoon of salt
16 lightly salted pork belly slices (sprinkled with a little salt a few hours before cooking)
25 g butter
2 ½ tablespoons of plain flour
3 dl semi-skimmed milk
1-2 dl water from the boiled potatoes
2 dl finely chopped parsley
Bring the potatoes to the boil in lightly salted water, then simmer till ready.
Blot the pork slices dry and place them on baking paper in the middle of a preheated oven (180 degrees). Turn them regularly.
When the pork looks crisp and delicious, remove from the oven and place on a piece of absorbent paper.
Melt the butter in a pan. Add the flour, mix with a whisk and warm through.
Add the milk to the mixture, ½ dl at a time. Whisk thoroughly until the milk is absorbed.
Once all the milk is added, add a little of the water from the potatoes until you have the consistency you want.
Salt to taste and then add the finely chopped parsley. Let the sauce simmer for 1-2 minutes before serving.