700 g fresh pork belly
600 g fresh potatoes
2 tbsp. butter
2 tbsp. wheat flour
500 ml milk
1 pinch ground nutmeg
1 handful chopped fresh parsley
Salt and pepper
Garnish with fresh parsley and beach mustard
How to do it
Slice the pork in 5 mm thick slices. Fry golden in a hot pan and add salt to taste.
Cook the potatoes in lightly salted water for 17-20 minutes or until done. Check the potatoes using a small knife.
In a pot melt the butter and add the flour. Add the milk a little at a time while stirring constantly with a whisk. Let the sauce simmer for fifteen minutes and then add nutmeg, parsley and add salt and pepper to taste. The sauce burns easily so stir as often as possible.
This recipe was made as part of the North Sealand episode.