For the crispy pork belly:

• Preheat the oven to 180°C (355°F).
• Rub the pork belly skin with the cut side of the lemon, then slice the pork belly into even slices, approximately ¼–⅜ inch (6–10 mm) thick. Pat thoroughly dry with paper towels.
• Arrange the pork belly slices in a single layer on a wire rack set over a rimmed baking tray, leaving a little space between them. Use two trays if necessary to avoid overcrowding. Season evenly with sea salt.
• Roast for 35–40 minutes, then carefully turn the slices over and drain the excess fat from the tray.
• Return the pork to the oven and roast for another 10–15 minutes, or until the slices are golden brown and crispy on both sides. Cooking times may vary depending on the thickness of the slices. Keep a close eye on them during the final minutes to prevent burning.

For the potatoes:

• While the pork is roasting, place the potatoes in a large pot and cover with cold, lightly salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until fork-tender. Drain and keep warm until serving.

For the parsley sauce:

• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
• Gradually pour in the milk, whisking continuously to prevent lumps. Stir in the cream and simmer gently for 5–10 minutes, until the sauce is smooth and thick enough to coat the back of a spoon.
• Add the chopped parsley and a pinch of nutmeg, then season with salt and pepper to taste.

To serve:

• Serve the crispy pork belly alongside the boiled potatoes, generously spooning the warm parsley sauce over the potatoes. Add steamed or roasted vegetables on the side, if desired.

Enjoy!