Servings: 4

For the Pork: subheading: For the Pork:
2 Lb. Pork Belly 2 Lb. Pork Belly
½ Lemon ½ Lemon
1 tsp. Flaky Sea Salt 1 tsp. Flaky Sea Salt
1¾ Lb. New Potatoes 1¾ Lb. New Potatoes
For the Parsley Sauce: subheading: For the Parsley Sauce:
2 Tbsp. Unsalted Butter 2 Tbsp. Unsalted Butter
3 Tbsp. All-Purpose Flour 3 Tbsp. All-Purpose Flour
1¼ Cu. Whole Milk 1¼ Cu. Whole Milk
½ Cu. Flat Leaf Parsley (minced) ½ Cu. Flat Leaf Parsley (minced)
1 tsp. Ground Nutmeg 1 tsp. Ground Nutmeg
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper
For the Danish Pickled Cucumbers: subheading: For the Danish Pickled Cucumbers:
2 Cucumbers (thinly sliced into rounds) 2 Cucumbers (thinly sliced into rounds)
⅓ Cu. Apple Cider Vinegar ⅓ Cu. Apple Cider Vinegar
⅓ Cu. Water ⅓ Cu. Water
2 Tbsp. Granulated Sugar 2 Tbsp. Granulated Sugar
½ tsp. Kosher Salt ½ tsp. Kosher Salt
¼ tsp. Fresh Cracked Black Pepper ¼ tsp. Fresh Cracked Black Pepper
1 Tbsp. Fresh Dill (minced) 1 Tbsp. Fresh Dill (minced)

At least 8 hours before cooking, dry pork rind well with paper towels. Score rind with a sharp knife at ¼" intervals (stop before you get to meat). Sprinkle with 1 tsp sea salt and place uncovered in fridge. After 2 hours, wipe off any liquid the salt has drawn to the surface. Replace with a fresh sprinkling of salt and return to fridge. Repeat 2 more times - 3 times in total. Remove from fridge 1 hour before cooking to bring pork up to room temperature.
Preheat oven to 450°F. Place a rack inside an sheet tray (or use a roasting pan). Place pork, rind-side up, on rack and set tray/rack in the middle of the oven. Roast, uncovered, until the rind is blistered (about 25 minutes). Reduce oven to 320°F and continue to roast for 1½ hours until meat is very tender. Remove from oven and rest for at least 10 minutes before slicing into 8 thin pieces.
For the Parsley Sauce: subheading: For the Parsley Sauce:
Melt the butter in a pot over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in 1 Cup of milk then simmer, stirring continuously, for 3 to 4 minutes or until the sauce has thickened. Add the parsley, remaining ¼ Cup of milk, and nutmeg and season to taste with salt and pepper.
For the Danish Pickled Cucumbers: subheading: For the Danish Pickled Cucumbers:
Place cucumbers in a stainless steel bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours but best overnight. Drain; sprinkle with dill weed.