4 Serves
107 Mins
Peel the potatoes and place them in a large pot filled with water and a pinch of salt. Bring to a boil and cook until tender.
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JamaicanVitamin E
1 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
763 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
28 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Slice the pork belly into uniform strips and season lightly with salt and pepper. Heat a large frying pan over medium heat and arrange the pork slices in a single layer.
Fry the pork belly until golden brown and crispy on both sides, rendering out the fat. Remove the pork and drain on paper towels.
In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add milk while whisking constantly to prevent lumps, then simmer until thickened.
Stir in finely chopped fresh parsley into the white sauce and season with salt and pepper to taste.
Serve the crispy pork belly alongside the boiled potatoes, generously drizzled with the parsley sauce.
13
g26
g25
g
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South African