Indulge in the Swedish culinary tradition with our pan-fried pork belly accompanied by a luxurious creamy onion sauce - a true classic and the ultimate comfort food for cold winter days. This rich and warming dish is served with vegetables or a salad on the side.
Pan Fried Pork Belly With Creamy Onion Sauce serves four people and takes about 30 minutes to make.
For the Pan Fried Pork Belly With Creamy Onion Sauce You need:
600 grams of smoked or salted pork belly with the rind still on
300 ml milk
100 ml cooking cream
2 teaspoons of flour
3 small yellow onions
1/2 teaspoon of dark soy sauce
A pinch of freshly ground black pepper
1 beef bouillon cube
A pinch of salt
A knob of butter for frying
8 Potatoes
How you make The Pan Fried Pork Belly With Creamy Onion Sauce:
Peel and boil the potatoes.
Cut the pork into 4-millimetre-thick pieces and place them in a frying pan, preferably cast iron, over medium heat with a knob of butter. Add salt to each slice. Avoid overcrowding the pan.
Fry the pieces until dark brown and crisp. Once done, remove the pork and place it on kitchen paper, saving the meat juices for the sauce.
Slice the onions into half rings and add them to a saucepan over low to medium heat, sweating them down until translucent.
Add the all-purpose flour and stir well for a minute before adding the cream, milk, and crumbled bouillon cube. Stir until the sauce thickens.
Season with dark soy sauce and black pepper, then add the meat juices to the saucepan.
Taste and adjust the seasoning if needed.
Serve the crispy pork and potatoes with plenty of creamy onion sauce and a fresh salad on the side.
