Salt the pork slices and let them sit with the salt for about an hour at room temperature.

Pat them dry with paper towels if needed.

Distribute them on a large pan - or several - and fry them slowly over medium heat, turning regularly.

Pour off melted fat as needed.

It takes time, so be patient.

When most of the fat has melted off and the pork is crispy, remove it from the pan and drain on paper towels.

Sprinkle with a little extra salt if needed.

For the parsley sauce, melt the butter in a saucepan.

Add the flour and cook without browning.

Add cold milk a little at a time while whisking vigorously.

Let the sauce simmer for a few minutes over low heat.

Season with salt, pepper, and grated nutmeg.

Cut the thick stems off the parsley and blend them with a little extra milk.

Add the blended mixture to the sauce.

Chop the rest of the parsley finely and add it to the sauce.

Taste and adjust seasoning.

Serve the crispy pork with boiled potatoes - preferably new - and parsley sauce.

Some also like to have a pickled beetroot on the side.