For the crispy crackling:

• Preheat the oven to 240° C/ 465° F.
• Rub the skin of the pork belly with the halved lemon. Cut the pork belly into thin slices (no thicker than 1/2 inch). Dry the slices of any moisture using kitchen paper and place them on a grill or baking tray lined with parchment paper.
• Season them well with sea salt and place in the middle of the oven for 20- 25 minutes until the skin blisters. Turn the slices over and continue roasting for another 10 minutes or so until the pork belly slices are crisp all over.
• If you have the time, you can score the pork belly skin, rub it with sea salt and leave it in the fridge overnight draw out the moisture for an extra crispy crackling. (Remember to bring the meat back to room temperature before roasting if you decide to do this.)
• When the meat is almost ready, place the new potatoes in a pot, cover with water and add a dash of salt. Bring to a boil and simmer for 20 minutes until softened.
• Once the meat is done, remove from the oven and leave to rest for 10-15 minutes. Then slice the pork belly into thin slices.
• To make the parsley sauce, add the butter to a pan on medium flame and let it melt completely. Stir in the flour with a whisk, allowing it to absorb the butter and form a roux. After about 1 minute start pouring in the milk a little at a time as you stir, then add the cream and simmer the mixture until it thickens and gains a sauce-like consistency (about 5-10 minutes).
• Add the chopped parsley and nutmeg and season to taste with salt and pepper.
• Serve the pork cracklings with boiled potatoes and drizzle everything with plenty of parsley sauce. You can add some steamed or roasted vegetables on the side as well, if you like.

Enjoy!