Rick Stein served up a tasty fried pork belly with new potatoes, lovage and parsley sauce on Rick Stein’s Long Weekends.
The ingredients are: 800g 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 weight in total), each slice about 1cm thick, 25g butter, 25g plain flour, 300ml full-fat milk, 10 turns black peppermill and 50g flatleaf parsley, leaves finely chopped.
See the recipe in Rick’s book titled: Rick Stein’s Long Weekends
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