Finnish Läskisoosi with Lingonberry Relish

Name: Finnish Läskisoosi with Lingonberry Relish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g pork belly; 2 large onions; 2 tablespoons all-purpose flour; 500ml beef stock; 2 tablespoons butter; Salt and pepper; 250g fresh lingonberries; 3 tablespoons sugar; 1 tablespoon water; 1 tablespoon lemon juice; Fresh parsley; Ground white pepper

Classic Finnish Pork and Onion Sauce

A traditional Finnish dish featuring tender pork slices in a rich onion sauce, perfectly paired with a tart lingonberry relish.

1 h 45 min
4
Intermediate

Ingredients

For the Läskisoosi (Pork and Onion Sauce)

500g pork belly

sliced

2 large onions

finely sliced

2 tablespoons all-purpose flour

500ml beef stock

2 tablespoons butter

Salt and pepper

to taste

For the Lingonberry Relish

250g fresh lingonberries

3 tablespoons sugar

1 tablespoon water

1 tablespoon lemon juice

For Garnishing

Fresh parsley

chopped

Ground white pepper

Preparation

Marinating the Pork

Season Pork

Season the pork slices with salt and pepper.

Refrigerate

Leave the seasoned pork in the refrigerator to marinate for at least 1 hour or overnight for best results.

Warm Up

Bring the pork to room temperature before cooking.

Preparing the Lingonberry Relish

Combine Ingredients

In a saucepan, combine lingonberries, sugar, water, and lemon juice.

Cook

Cook over medium heat until the berries burst and the mixture thickens, stirring occasionally.

Cool

Let the relish cool before serving.

Additional Tips

Avoid Burning the Flour

When making the roux, stir continuously to prevent the flour from scorching.

Uniform Onion Slices

Use a mandolin to slice onions uniformly thin for even cooking.

Cooking Process

Sauté the Pork

Heat butter in a pan and cook the pork slices until browned. Remove and set aside.

Use medium heat

Make the Sauce

In the same pan, add onions and sauté until translucent. Sprinkle flour over the onions and stir until well incorporated. Gradually add beef stock, stirring to avoid lumps.

Simmer

Return the pork to the pan. Cover and simmer on low heat for 1 hour until the sauce is thick and pork is tender.

Use low heat

Plating & Serving