Potatoes Fried with Pork Belly
A recipe for Potatoes Fried with Pork Belly (Смажена картопля) from the cookbook, Budmo! Tender potato slices are tossed with pieces of pork belly and onion.
Servings 4 Servings
Ingredients
- 2 tablespoons sunflower oil
- 8 ounces (227 grams) pork belly cut into pieces 1 inch long and 1/2 inch thick
- 2 pounds (907 grams) medium Yukon Gold potatoes peeled and cut into slices 2 1/2 inches long and 1/4 inch thick
- Salt and freshly ground black pepper
- 1 large yellow onion diced
Instructions
- In a large, nonstick frying pan, heat the oil over medium-high heat.
- Add the pork belly and fry, stirring occasionally, until lightly golden, about 5 minutes.
- Add the potatoes, season with a good pinch each of salt and pepper, and mix well with a wooden spatula.
- Cover the pan, lower the heat to medium and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the onion, mix well, re-cover, and continue to cook, gently tossing the potatoes with the spatula from time to time, until the potatoes and onion are very soft, about 15 minutes.
- When the potatoes are ready, remove from the heat and serve immediately.