Ingredients with Measurements:
- 1 lb pork belly
- 1 lb potatoes
- 1 small onion, finely chopped
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Special equipment needed:
- Large pot
- Frying pan
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Cut the pork belly into small pieces and place them in a large pot. Cook over medium heat until the fat has rendered and the pork is crispy and golden brown. This should take about 30 minutes.
2. While the pork is cooking, peel and dice the potatoes. Boil them in salted water until tender, then drain and set aside.
3. In a mixing bowl, whisk together the chopped onion, white vinegar, vegetable oil, Dijon mustard, sugar, salt, and black pepper.
4. Add the cooked potatoes to the mixing bowl and toss to coat with the dressing.
5. Once the pork is crispy, remove it from the pot with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
6. Add the chopped parsley and dill to the potato salad and mix well.
7. Serve the potato salad with the crispy pork belly pieces on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the pork belly
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 25g
Protein: 16g
Sodium: 600mg
Substitutions for ingredients:
- You can use bacon instead of pork belly.
- Red wine vinegar can be used instead of white vinegar.
- Olive oil can be used instead of vegetable oil.
- Fresh thyme or basil can be used instead of parsley and dill.
Variations:
- Add chopped hard-boiled eggs to the potato salad.
- Use sweet potatoes instead of regular potatoes.
- Add chopped pickles or capers to the potato salad for extra tanginess.
Tips and tricks:
- Make sure to cook the pork belly until it's crispy and golden brown for the best texture.
- You can also bake the pork belly in the oven instead of frying it.
- Let the potato salad sit in the dressing for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store the potato salad and pork belly separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in a frying pan over medium heat until crispy again. The potato salad can be served cold or at room temperature.
Presentation ideas:
Serve the potato salad in a large bowl with the crispy pork belly pieces arranged on top. Garnish with extra chopped herbs.
Garnishes:
Chopped fresh herbs, sliced green onions, or a sprinkle of paprika.
Pairings:
This dish pairs well with a light beer or a crisp white wine.
Suggested side dishes:
Crusty bread, pickles, or a simple green salad.
Troubleshooting advice:
If the pork belly is not getting crispy enough, increase the heat slightly and cook for a few more minutes.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Čvarci is a traditional Croatian dish made from pork belly or bacon that's been cooked until crispy. Potato salad is a popular side dish in many European countries.
Flavor profiles:
This dish is savory, tangy, and crispy.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Croatian