Mashed potatoes with endive salad

183 0

45 minutes

1.: Peel the potatoes and cook them in a little salted water. Pour off the water, instead add the milk and heat it, rub plenty of pepper and nutmeg over it. Mash into a firm puree with the potato masher.
2.: Cut the pork belly into two-centimeter cubes. Fry them slowly in a little oil in a coated pan until they are crispy, shaking them repeatedly so that the cubes are crispy all around.
3.: Pepper generously.
4.: Clean the endive lettuce, remove withered and dark leaves, wash the rest of the leaves thoroughly. Then cut the leaves with a large knife into not too fine strips (about one centimeter).
5.: Mix the finely chopped onion, vinegar, salt, pepper, oil and mustard into a marinade and mix with the salad.
6.: Stir into the mashed potatoes and pile in a bowl. Make a well at the top and pour the roasted pork belly cubes into it. Serve immediately.
7.: Drink: a Kölsch.