serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 kg baby potatoes
- 100 g unsalted butter
- 400 ml milk
- 40 g butter
- 40 g flour
- 100 ml cream
- salt
- pepper
- whole nutmeg
- 50 ml cooking oil
- 1 kg pork belly, in 2cm slices
- 1 bunch parsley, chopped
Instructions
- Preheat oven to 200°C (180°C for fan-forced). Place potatoes in a pot then cover with cold water. Bring to the boil and cook potatoes until just tender. In a roasting tray, toss potatoes with butter until butter is melted. Roast until golden. Keep warm.
- Meanwhile, place milk in a small saucepan then bring to the boil.
- In a bigger saucepan, melt butter until frothy, then add flour and whisk for 2 minutes.
- Pour in hot milk in 2 stages, continuously whisking to avoid lumps. Bring to a simmer and keep whisking for 3 minutes. Add the cream.
- Season with salt, pepper and freshly grated nutmeg to taste. Set aside and keep warm.
- Heat a frying pan for the pork belly. Add the oil. Once the oil is very hot, pat the pork belly dry then season with salt and pepper. Fry until golden and crisp all over. Drain excess fat then set aside.
- Bring sauce to the boil then stir in parsley.
- To serve: Place potatoes on a serving platter then pour over half the sauce. Place the pork slices on top of the potatoes and serve remaining sauce on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
