Crispy Pork Belly with Creamy Onion Sauce

Method

1. 1Peel and boil the potatoes in salted water for 20-25 minutes until tender; keep warm.
2. 2Finely chop the onions. Melt butter in a saucepan over medium-low heat, add the onions, and sweat gently for 8-10 minutes until soft and translucent without taking color.
3. 3Whisk flour into the softened onions and cook for 1 minute. Gradually pour in milk in a steady stream while whisking continuously. Simmer gently for 5 minutes until thickened, then season with salt and white pepper.
4. 4Heat a dry skillet over medium-high heat. Fry sliced pork for 3-4 minutes per side until golden and thoroughly crisp, draining excess fat on kitchen paper. Serve the crisp pork hot with boiled potatoes and onion sauce.