Crispy Pork Belly with Silky Onion Sauce and Potatoes

Why You’ll Love This Recipe

• Classic Swedish comfort: crisp, salty pork with a velvety, onion-forward sauce.
• Balanced plate: buttery potatoes and bright, tangy pressed cucumber cut through richness.
• Simple pantry staples: flour, milk, onions, and vinegar transform into something special.
• Reliable technique: shatter-crisp pork and lump-free sauce with easy, repeatable steps.

Grocery List

• Produce: Yellow onions, English cucumber, waxy potatoes, parsley or dill, lemon (optional)
• Dairy: Whole milk, butter
• Pantry: Pork belly slices, all-purpose flour, white vinegar (5%), sugar, bay leaf, white pepper, kosher salt

Full Ingredients

Pork Belly

• 600 g thinly sliced pork belly (3–4 mm thick; rindless if possible)
• 1/2 tsp kosher salt (only if pork is unsalted)
• 1/4 tsp ground white pepper

Silky Onion Sauce (Löksås)

• 2 large yellow onions (about 400 g), halved and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp reserved pork fat (or an extra 1 tbsp butter)
• 2 tbsp all-purpose flour (about 16 g)
• 600 ml whole milk, warmed
• 1 bay leaf
• 1/2 tsp ground white pepper
• 3/4 to 1 tsp kosher salt, to taste
• 1 tsp apple cider vinegar or lemon juice (to brighten)

Boiled Potatoes

• 1 kg waxy potatoes (Yukon Gold or similar), peeled or well-scrubbed
• 1.5 tsp kosher salt (for the water)
• 1 tbsp unsalted butter (optional, for tossing)
• 1 tbsp chopped flat-leaf parsley (optional)

Pressed Cucumber (Pressgurka)

• 1 English cucumber (300–350 g), thinly sliced
• 1 tsp kosher salt (for salting the cucumber)
• 60 ml white vinegar (5%)
• 60 ml cold water
• 50 g granulated sugar (1/4 cup)
• 1/4 tsp ground white pepper
• 1 tbsp finely chopped parsley or dill

To Serve

• Extra chopped parsley or dill
• Freshly ground white pepper

Step-by-Step Instructions

Step 1: Press the cucumber for quick pickled crunch

Thinly slice the cucumber and toss with 1 tsp kosher salt in a bowl. Set a small plate on top and weigh it down with a can or jar to press for 10 minutes. Meanwhile, whisk together the vinegar, water, sugar, and white pepper until the sugar dissolves. Drain and gently squeeze the cucumber to remove excess liquid, then combine with the vinegar mixture and herbs. Refrigerate while you cook; it will become crisp-tender and tangy.

Step 2: Boil the potatoes until tender

Place the potatoes in a pot and cover with cold water by 2–3 cm. Add 1.5 tsp salt. Bring to a boil, then reduce to a steady simmer and cook 15–20 minutes, until a knife slides in easily. Drain, then return to the warm pot, add 1 tbsp butter and parsley (if using), and cover to keep hot.

Step 3: Fry the pork belly to shatter-crisp

Pat the pork belly completely dry. Season lightly with salt (if not pre-salted) and white pepper. Heat a large heavy skillet (28–30 cm) over medium-high until hot. Lay the slices in a single layer without crowding. Fry 3–5 minutes per side, adjusting heat so the fat renders steadily and the edges go deep golden and audibly crisp. Transfer to a wire rack set over a sheet pan and keep warm in a 95°C oven while you finish the sauce. Pour off and reserve about 1 tbsp of the rendered fat.

Step 4: Soften and sweeten the onions

In the same skillet, add 1 tbsp reserved pork fat and 2 tbsp butter. Add the sliced onions with a pinch of salt. Cook over medium heat, stirring occasionally, 8–10 minutes until translucent with lightly golden edges and a gentle sweetness. Do not rush; this mellow onion flavor defines the sauce.

Step 5: Build the silky löksås

Sprinkle flour over the onions and cook, stirring, for 1 minute to remove the raw flour taste. Gradually whisk in the warm milk to avoid lumps. Add the bay leaf and white pepper. Simmer gently for 5–7 minutes, stirring often, until the sauce is glossy and coats the back of a spoon. Remove the bay leaf. Season with 3/4 to 1 tsp salt to taste, plus 1 tsp vinegar or lemon to brighten. If the sauce thickens too much, whisk in a splash of hot water or milk to loosen.

Step 6: Plate and serve

Divide the crisp pork belly between plates. Spoon the warm löksås generously over the pork. Add the buttery potatoes and a mound of pressed cucumber on the side. Finish with extra parsley or dill and a pinch of white pepper. Serve immediately while everything is hot and crisp.

Pro Tips

• For maximum crisp, dry pork belly thoroughly and do not crowd the pan. Work in batches.
• Hold cooked slices on a wire rack in a 95°C oven so steam does not soften the crust.
• Warm milk before adding to the roux; it blends faster and prevents lumps.
• Season the sauce with white pepper for classic Swedish flavor; black pepper reads sharper.
• The quick-pressed cucumber tastes best after at least 15 minutes in its marinade.

Variations

• Gluten-free: Replace flour with 2 tsp cornstarch whisked into 2 tbsp cold milk; add to simmering onions and milk, then cook 1–2 minutes.
• Richer sauce: Substitute 100 ml of the milk with cream, or add a small knob of butter at the end for extra gloss.
• Smoky spin: Use thick-cut, unsmoked bacon if pork belly is unavailable; cook slightly shorter, as it crisps faster.

Storage & Make-Ahead

Pressed cucumber keeps 3–4 days refrigerated in its liquid. The onion sauce can be made up to 3 days ahead; reheat gently with a splash of milk to loosen. Boiled potatoes are best the day they are cooked. Leftover pork belly can be recrisped on a rack in a 200°C oven for 8–10 minutes. Store all components separately, covered, in the refrigerator.

Nutrition (per serving)

Approximate values: 780 kcal; 35 g fat; 65 g carbohydrates; 22 g protein; 3 g fiber; 1050 mg sodium. Values will vary based on pork fat rendered and salt levels.