Boiled bacon with parsley sauce

Put the piece of back bacon or the smoked pork loin, whichever you're using, in a large saucepan, cover with water, and bring slowly to a boil. Drain, refill the pan with fresh water, and repeat. This is to get rid of the salt - which appears as white froth on the water - so it may need to be done again, depending on how salty the bacon is.
Taste the water to check for saltiness and keep checking and boiling the bacon again in fresh water until you are happy with the flavour.
Cover the meat with fresh hot water and bring it to the boil for the final time. Decrease the heat to a medium-low, then cover with a lid and simmer for about 40 minutes (allowing 20 minutes per 450g/1lb), occasionally skimming off any sediment or foam that rises to the surface. Once the meat is cooked - a metal skewer inserted in the middle should come out easily - remove it from the pan, reserving the cooking liquid for the Dublin coddle recipe, see my Tip, above left. Leave the meat to rest, covered with foil, a clean kitchen towel, or an upturned bowl.
In the meantime, prepare the parsley sauce. Make the basic white sauce as directed (see recipe, above right) then stir in the Dijon mustard and the finely chopped fresh parsley. Check the seasoning and adjust, adding more salt and freshly ground black pepper if necessary. You can add a little of the reserved bacon cooking water to thin out the sauce if it seems too thick.
Cover the pan with a lid and keep the sauce warm until you're ready to serve.
Remove and discard the rind from the meat, if necessary. Slice the meat into thick pieces, and serve it while it is warm with buttered cabbage and parsley sauce.