Danish Roast Pork with Crackling and Parsley Sauce

• 1 medium Pork loin roast boneless, rind on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 Bay leaves
• 50 g Unsalted butter
• 30 g Plain flour
• 500 ml Whole milk
• 1 pinch Ground nutmeg
• 20 g Fresh parsley

1. Heat the oven to 220°C (430°F). Pat the pork dry, then score the rind in parallel lines, cutting through the rind and fat but not into the meat. Rub the rind all over with the fine sea salt, then season the meat side with black pepper.
2. Set the pork in a roasting pan, rind side up, and tuck the bay leaves into the pan beside it. Roast for 20 minutes until the rind starts to blister and colour. Reduce the oven to 180°C (355°F) and continue roasting for 60 minutes, or until the centre reaches 63°C (145°F).
3. If the crackling is not fully crisp, increase the oven to 230°C (445°F) and roast for 5 to 10 minutes, watching closely so it does not burn. Transfer the pork to a board and rest for 10 minutes before slicing. Leave the bay leaves in the pan and set the roasting pan aside while you make the sauce.
4. Melt the unsalted butter in a saucepan over medium heat, then whisk in the plain flour and cook for 1 minute until it smells biscuity. Gradually whisk in the whole milk until smooth. Bring to a gentle simmer and cook for 4 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
5. Stir in the ground nutmeg and a pinch more fine sea salt if needed. Finely chop the fresh parsley and stir it through the sauce just before serving so it stays bright. Slice the pork and serve hot with the warm parsley sauce.

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