For the crispy crackling:

• Preheat the oven to 240°C / 465°F.
• Rub the skin of the pork belly with the halved lemon. Slice the pork belly into thin strips (no thicker than 1/2 inch) before roasting. Pat the slices dry thoroughly with kitchen paper to remove any excess moisture.
• Place the slices on a wire rack set over a baking tray (or directly on a parchment-lined tray). Season generously with sea salt.
• Roast in the middle of the oven for 20–25 minutes, or until the skin begins to blister. Turn the slices over and continue roasting for another 10–15 minutes, until the pork belly is golden and crisp on all sides.
• Optional: Score the pork belly skin, rub with salt, and refrigerate uncovered overnight to help draw out moisture for extra crispiness. Bring back to room temperature before roasting.

For the potatoes:

• When the pork is nearly ready, place the potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15–20 minutes, or until tender. Drain and set aside.

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 add the milk, whisking continuously to avoid lumps. Stir in the cream and simmer gently for 5–10 minutes, until the sauce thickens.
• Add the chopped parsley and a pinch of nutmeg, then season with salt and pepper to taste.

To serve:

• Serve the crispy pork belly slices with boiled potatoes and generously spoon over the parsley sauce. Add steamed or roasted vegetables on the side, if desired.

Enjoy!