This is a fantastically simple and completely yummy pasta dish I serendipitously developed the other night when faced with nothing but 2 tomatoes, pasta and some pork for the evening meal. As usual it’s not ‘what’ but ‘how’ that makes it special.
Well they’re back, and just when you thought they couldn’t get any better. This time its a succulent roast, perfect mashed potato and a refreshing tomato salad. This applies a few new tricks in kitchen chemistry I recently learnt, so even if you’re an old hand this could be new information. The bottom line; best pork roast I’ve had.
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.