Elf Blood

Hullo all, it’s very very late so instead of posting  a rant I thought I’d share a recipe I’ll be making with friends this weekend instead!

Ingredients:

0.5 kg pork belly strips
1 red onion
1 white/brown onion
1 fresh chilli, chopped
2 sweet potatoes
Powdered Five Spice
Salt
Pepper
Vegetable Oil

Method:

Pork:
– Rub salt, pepper and powdered five spice into the pork belly strips.
– Slice the red onion into rings and lay these at the bottom of a roasting tin to form a stable base.
– Lay the pork belly strips on top of the red onion slices and cover the roasting tin with foil.
– Place in pre-heated oven at 180 Degrees C, for one hour.

Sweet Potato Hash:
– Peel and grate the sweet potatoes. Squeeze the water out of the grated potato; Potato is sufficiently dry if squeezing with paper towels leaves towels only slightly damp.
– Chop the white onion and the chilli. Add to grated potatoes.
– Heat up 1-2 tbsp of oil in a pan. Fry the mixture until slightly browned. Add a dash of salt and twist of pepper, to taste.

Serving:
– Remove the pork from the oven; There should be some pork juice at the bottom of the roasting pan. Pour this juice into the sweet potato hash and mix it in.
– Put the sweet potato hash in a serving dish. Even it out.
– Lay the red onions on top of this sweet potato bed.
– Lay the pork on top of the onions.
– Serve by using a spatula to divide up the potato bed into sections, containing one or two pork belly strips each.

Try it, enjoy it! Let me know how it goes!

M.