800grms Belly pork
1 cupful cream
1 Teaspoon flour
2 Teaspoons mild mustard
Salt and pepper to taste
Trim off the rind, and with a sharp knife cut in thin slices. Lay the belly pork in a large frying pan on a low heat and cook slowly until the fat is well fried out, then turn up the heat and cook until light brown, remove from the frying pan and keep warm. Remove the fat from the frying pan leaving 2 tablespoons in the pan, with the frying pan on a low to medium heat stir in the flour, and when it is smooth add the mustard and stir in well then slowly add the cream and let cook until thickened. Season with salt and pepper and pour over the pork and serve.