Pork Belly with Mashed Potatoes

For the pork belly with mashed potatoes, first fry the meat in olive oil until hot, then add the braised vegetables and continue frying. Fold in the tomato paste and let it color, gradually extinguish with alcohol and cook. Then add the clear soup and season and steam in the stove at 220 degrees for about 45 minutes. Remove the finished meat and strain the sauce through a sieve, let it reduce a little more if necessary, then season with balsamic vinegar and thicken with cold butter.

For the mashed potatoes, boil the potatoes in salted water and strain through a sieve. Mix with hot whipped cream and cold butter and season with salt, pepper and cheese.

For the vegetables, butter the frying pan and spread the raw vegetables evenly in it. Put bacon and kitchen herbs on top of the vegetables, pour clear soup and cover the whole thing with baking paper. Then steam in the oven at 220 degrees for 12 to 14 minutes.

Now serve the pork belly with mashed potatoes. To do this, put a good spoonful of mashed potatoes in the middle of the plate, spread the vegetables loosely on top and evenly all around. Place a slice of pork belly next to the mashed potatoes and cover with sauce.

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