You’ll Need
For the Pork & Potatoes
800g pork belly slices, about 1cm thick
800g baby potatoes
1 tsp sea salt
½ tsp black pepper
For the Parsley Sauce
30g butter
2 tbsp plain flour
400ml whole milk
75ml double cream
½ tsp ground nutmeg
4 tbsp finely chopped parsley
Sea salt and white pepper
To Finish
Pickled beetroot
Extra chopped parsley
Optional but dangerous
Danish rye bread
Extra cream sauce
A cold pilsner
Method
Boil the baby potatoes in salted water until tender, then drain and keep warm.
Pat the pork belly dry and season both sides with salt and black pepper.
Preheat your air fryer to 200°C.
Air fry the belly slices in a single layer for 14-18 minutes, turning twice.
Cook in batches if necessary and drain the crisp slices on a rack.
Melt the butter in a heatproof dish, stir in the flour and gradually whisk in the milk.
Air fry at 175°C for 7-9 minutes, whisking twice, until the sauce thickens.
Stir in the cream, nutmeg and parsley and cook for 2 minutes more.
Serve the potatoes in sauce-filled pots with the crisp belly and pickled beetroot alongside.