2 1/2 lb potatoes, salt, 1 1/4 lb pork leg or shoulder (or turkey thighs), 2-3 oz smoked bacon, 2 tablespoons oil, 5-6 cloves of garlic, 1 level teaspoon tomato paste, 1/2 teaspoon ground black pepper
to deep-fry the potatoes:
ample amount of oil
Wash the potatoes well and cook them in lightly salted water. Pour off the hot water and let them cool (cold water will make them soggy). Cut the meat across into 1/4” thick slices, then into 1/4” wide strips. Cut the bacon into slices even thinner than the meat, melt them in a pan until glossy, then add the meat. Stirring, sauté them a bit and add half of the garlic, crushed. Add 1/2 level teaspoon of salt, the ground pepper and the tomato paste and add about 5 oz water. Covered, cook for about 1 hour until tender, stirring occasionally. Replace the water as needed by small amounts. When the meat is done, add the remainder of the garlic and continue cooking the meat until all the water evaporates. In the meantime peel the potatoes, cut as for French fries and deep-fry them. Take them out of the oil, drip off all the excess fat and mix them with the meat and sauce.
– You can make this dish with a bit thinner sauce. After all the water evaporated from the meat, sift in 1 teaspoon of flour and add 5 oz of water. Boil for 1-2 minutes, while the sauce thickens a bit.
Preparation time: 1 hour 20 minutes
One serving: 4101 kJ/981 kcal