Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the pork belly into 1 centimeter thick slices, across the grain. It might help to freeze the pork belly before doing this to make it easier to slice.

Cut the potatoes in half lengthwise. Toss them with one tablespoon of olive oil and salt to taste. Place them on a baking sheet and cook at 375°F until cooked through and golden brown.

Measure out the butter, flour, milk and salt for the white sauce. Finely chop the parsley and set aside.

Toss the pork belly in the rest of the olive oil and a good amount of salt, flaky salt if possible. Place them on a wire rack on a backing sheet, and cook at 375°F until they are crispy and golden brown and cooked through, about 45 minutes.

Meanwhile make the parsley bechamel. In a medium pot add the butter and melt over medium high heat. Stir the butter with a whisk and quickly stir in all of the flour to form a roux. Slowly add the milk, then Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with pepper and salt to taste. Add in most of the parsley, reserving a small amount of the sprinkle on the finished dish.

Remove the meat from the oven, and to serve spread out the potatoes, pork, and cover with parsley sauce. Garnish with more parsley and enjoy.