John Myers
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Marinated Tomatoes with Fried Potatoes and Pork Knuckle in Aspic
The perfect marinated tomatoes with fried potatoes and pork knuckle in aspic recipe with a picture and simple step-by-step instructions.
For the fried potatoes:
- 400 g Potatoes from the previous day
- 1 Diced onion
- 1 tablespoon Extra virgin olive oil
- 3 Discs Diced bacon
- Salt and pepper
- 1 tablespoon Chives rolls
For the tomatoes:
- 1 Panicle fully ripe Cherry tomatoes
- 1 Roughly diced onion
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- Salt and pepper
- 1 teaspoon Chives rolls
- 1 kl. Can Knuckle of pork in aspic **
- Wash the cherry tomatoes, cut them into quarters and place in serving bowls, pour the coarse onion cubes over them and drizzle with olive oil and balsamic vinegar. Sprinkle a pinch of salt and pepper and the chives over them and pull the portions in the fridge until serving and let them cool.
- Peel and slice the potatoes from the previous day. Heat the oil in a pan and fry the potatoes in it (without turning) until they are lightly browned on the underside. Now add the onion and bacon cubes, sprinkle with salt and pepper and fry, turning occasionally, until everything has the desired color.
- Some like fried potatoes very dark fried (which is rather unhealthy) – some love them mild fried (and we are one of them). Before serving, sprinkle the chives over the potatoes and serve with the well-chilled knuckle of pork in aspic ** and the marinated tomatoes. Good Appetite!!
- ** Pork knuckle in aspic is now available in tins from every butcher, but you can also buy it in the supermarket from renowned companies (just like sausages etc.)
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