This simple recipe is based on 6 middle-sized potatoes (and on trial and error). The other quantities are more or less to taste.
Ingredients
6 primarily waxy potatoes
Pork belly and fatback
1 large onion or 2 smaller onions
Salt and pepper
Method
Boil the potatoes in the skin, peel and cut into not too slim slices. (I always cook them longer than necessary and squash them in the pan, because then they'll better absorb the fat, but that's a matter of taste. If you don't like it too greasy, don't.)
Use a non-non-stick frying pan.
Render small dices of pork belly and fatback in the pan to the point where they are shrivelled to tiny crispy bits. Don't be too shy with the amount of pork belly and fatback, you'll need quite some fat. I use about a quarter of the pork belly and fatback each pictured below, but that's a lot.
Cut the onion(s) into chunky rings (or you may coarsely dice them should you prefer that), fry them in the fat. It's better to add them while pork belly and fatback aren't totally shrivelled, because the crispy bits might get scorched. Fry to a point where they are yet not dark brown, but that, again, is matter of taste. I prefer them just pale yellow).
Add the potatoes and fry them as brown as you like. Stir often.
Add salt and pepper to taste.
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| Pork Belly |
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| Fatback |
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| This is how it will approximately look. As I said, I take my illustrations from cookbooks or the Internet, because amateur snapshots of food tend to be offputting. |
Notabene: Serves not more than two as a main dish.
