Crispy pork belly with parsley sauce (Stegt flæsk med persillesovs)

1. Cut the pork belly into 5 mm thick slices and salt both sides.

2. Lay them in a cold frying pan and fry over medium heat for 6-8 minutes per side until the fat has rendered and they are crisp; drain on kitchen paper.

3. Meanwhile, peel the potatoes and boil them in salted water for 20 minutes until tender.

4. For the sauce, melt the butter, cook the flour in it for 1 minute, then gradually whisk in the milk and simmer for 5 minutes until thick.

5. Chop the parsley very finely, stir it into the sauce and season with salt and pepper.

6. Serve the crispy pork with the boiled potatoes and a generous ladle of parsley sauce.

Tip: In 2014 stegt flæsk med persillesovs won a public vote to become Denmark's national dish. The secret is the cold pan: as it heats slowly, the fat renders nicely and the meat turns evenly, glassily crisp. Use plenty of parsley in the sauce - it should be more green than white.