Blasted pork with fried potatoes

Ingredients for Blasted pork with fried potatoes

Instructions for Blasted pork with fried potatoes

To prepare the Blasted pork with fried potatoes recipe, please follow these instructions:

brine:
Bring water, salt and sugar to a boil until salt and sugar are dissolved. Let the layers get cold. Put the pork in a deep dish or a bowl and pour the salt layer over to cover it. Leave the pork to be cold and covered for 2 days.

Boiling Lage:
Put the pork in a saucepan (about 4 liters) and pour water. It must be covered. Bring the water to the boil and foam the soup. Stitch all the cloves in the pilled onion. Add onions, bay leaves and peppers. Boil the pork at low heat and under low for approx. 45 min. Let it stand and pull the soup for approx. 15 min.

Baked potatoes:
Peel the potatoes and halve them along. Cut each half into 4 parts (lengthwise). Put the potatoes in a layer in a pan. Pour the melted butter over. Step the potatoes in the middle of the oven. Turn them around occasionally. Sprinkle with salt at serving.

pea purée
Bring onions and water to boil in a saucepan and boil them with low heat for approx. 2 min. Add the peas and cook them for approx. 2 min. Blend the vegetables 2-3 times and pour the puree back into the pan. Add cremefraiche and warm the puree well. Season with salt and pepper.

Frozen whipped cream
Whip the cream stiff and turn the parsley in. Taste with ravigottose sauce and salt. Cover a frying pan or flat dish with aluminum foil. Place the whipped cream in 16 peaks on the aluminum oil and freeze them for 1-2 hours.