Pork & potato; one thousand ways
Pork, potato; potato, pork. That’s about it. Or is it?
Like it or not, with the approach of the winter comes the departure of a wide range of ingredients in Ukraine, except pork and potato. So I have decided that it would be wise to keep a log of successful creations that require not much more than the two columns of soviet cuisine.
Today its pork and potato bake.
It’s simple and deceivingly delicious. Here’s how:
- Simmer quartered potatoes at 60-70C for 20 to 30 minutes
- To baking tray add:
- Potatoes
- Basil, parsley chopped coarsely
- Italian style dried herbs
- 4 cloves of garlic in halves
- Pork rib fillet or quality bacon rounds sliced finely
- Liberal amounts of olive oil and balsamic vinegar
- As much butter your concience will allow
- Season lightly with salt & pepper
- Bake at 200C for 45 minutes to an hour, or until potatoes are golden brown
- Plate up, ladle juices over top and garnish with basil and parsely
Follow meal with a good nap to aid digestion.