800g/1lb 12oz new potatoes, peeled and kept whole
1 tsp salt
large sprig fresh lovage
1 tsp lard or goose fat
8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick
25g/1oz butter
25g/1oz plain flour
300ml/10fl oz full-fat milk
10 turns black peppermill
50g/1¾oz flatleaf parsley, leaves finely chopped
- Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage.
- Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat.
- Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.
- Serve the pork and potatoes with the parsley sauce.
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