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Hearty Classics

Rediscover the Joy of Home with Fried Pork Belly and Parsley Sauce

Cooking is more than just a daily chore; it's a delightful journey through flavors and traditions that tends to bring out the joy and comfort of the familiar while occasionally delighting us with the thrill of the new. More than just a source of sustenance, it represents a thread that weaves through the fabric of our history and culture, connecting us in ways that transcend the simple act of eating. The recipe we're highlighting today, Fried Pork Belly with Parsley Sauce & Potatoes, is a perfect example of a dish that carries a sense of nostalgia and homey comfort, all while delivering bold, satisfying flavors.

Fried pork belly is a dish with longstanding culinary traditions in many cultures around the world. Its crispy, crackling skin gives way to succulent fat that envelops the tender meat beneath. Though today's incarnation may seem like a modern indulgence, its roots stretch back through centuries of farming and culinary innovation. Pork, as a protein source, has a ubiquity that speaks to its adaptability across various cuisines, capable of absorbing a wide range of seasonings and cooking styles to deliver a delicious experience every time.

The parsley sauce—a verdant, herby accompaniment—provides a fresh contrast to the richness of the meat. Fresh parsley, with its bright flavor and vibrant color, forms the backbone of the sauce. Together with butter, flour, and stock, it creates a luscious, creamy base that harmonizes beautifully with the pork belly. The origin of parsley sauce can be traced back to European cuisines, where herbs were often used not just to flavor foods but also for their purported health benefits.

Accompanying our main dish are simple yet delectable potatoes, boiled and tossed in butter. This humble tuber has been a staple for many over the ages, an affordable source of sustenance that's as versatile as it is indispensable in a multitude of recipes. The world over, people have cultivated a love for potatoes, whether mashed, fried, roasted, or boiled, each method lending its own unique texture and taste to the dish at hand.

As we think about the old world charm and the warmth of this meal, we understand that the joy of cooking lies not only in the flavors we create but also in the stories we tell through every bite. Whether it’s through shared memories at family gatherings or the simple pleasure of a well-cooked meal at the end of a long day, dishes like Fried Pork Belly with Parsley Sauce & Potatoes serve as a delicious reminder of the power of food to comfort, to delight, and to bring us together.

"Wow, crispy bliss on a plate! This pork belly came out perfect - golden and crunchy. The parsley sauce was fresh and lifted the dish. Potatoes were a hearty side, soaked up the flavors. Easy to make, big on taste. Just keep an eye on the frying so it doesn't burn. A must-try for sure!"

Aidan
,
Ireland

Ingredients

Servings
2
  • 400 g Pork Belly
  • 2 bunch Fresh Parsley
  • 6 Potatoes
  • 4 tbsp Butter
  • 2 tbsp Flour
  • 400 ml Chicken Stock
  • 100 ml Heavy Cream
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp Vegetable Oil
  • 2 tsp Lemon Juice

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Instructions

  • Step 1
  • Season the pork belly with salt and pepper, then let it rest for at least 10 minutes so that the seasoning is absorbed and the meat is brought to room temperature.
  • Step 2
  • While the pork is resting, wash, peel, and chop the potatoes. Boil them in salted water for about 20 minutes, or until tender.
  • Step 3
  • Chop the parsley finely, set aside. In a pan over medium heat, melt 1 tablespoon of butter, add the flour, and cook for 1-2 minutes to make a roux while stirring continuously.
  • Chef's Tip
    Avoid burning the roux, as it can give the sauce a bitter taste. Keep the roux light in color for a delicate parsley sauce.
  • Step 4
  • Gradually whisk in the chicken stock to the roux and continue to cook, stirring constantly until the sauce thickens. Pour in the cream, lemon juice, and season with salt and pepper to taste.
  • Step 5
  • Stir in the chopped parsley into the sauce, reduce the heat, and let it simmer gently to infuse the flavors for about 5 minutes. Adjust seasoning if necessary.
  • Chef's Tip
    Use fresh herbs for the best flavor, and chop them just before using to maximize their aromatic oils.
  • Step 6
  • Heat a tablespoon of vegetable oil in a frying pan over medium-high heat. Add the pork belly, skin side down first, and fry for about 5 minutes on each side until golden and crispy.
  • Step 7
  • Let the fried pork belly rest for a few minutes on a cutting board before slicing. This allows the juices to redistribute the meat, resulting in a more tender bite.
  • Step 8
  • Drain the boiled potatoes once tender and toss with a tablespoon of butter. Season with salt and pepper to taste.
  • Step 9
  • Elevate the flavor of the pork belly by deglazing the pan with a splash of water or stock after frying the pork. Scrape up the browned bits (fond) and stir them into the parsley sauce for added depth of flavor.
  • Step 10
  • Serve the sliced pork belly on a plate with the parsley sauce drizzled on top. Accompany with the buttered boiled potatoes.
Bon appétit!

Share your thoughts!

We'd love to hear from you! Email us your questions, feedback, or just tell us about your experience with this recipe. Your input is incredibly valuable and helps us craft even more delicious recipes for you to enjoy!
Get in Touch!

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