Hutspot
4
10 minutes
45 minutes
Dutch
Super simple. Very tasty! A Dutch classic with a twisted from the chef! Because you can never go wrong with some Asian inspired crispy pork belly!
Ingredients
- 6 tbsp soy sauce
- 3 tbsp kecap manis
- 1 tbsp sesame oil
- 1 tsp white pepper
- Lemon juice
- 750 gr sweet potato
- 750 gr potato
- 2 white onions
- 3 big carrots
- 2 red onions
- Balsamic glaze
- Vegetable stock
- Butter
- Milk
- Green onion
Hutspot spices
- Salt
- Nutmeg
- Black pepper
- Turmeric
- Parsley
- Dill
Directions
- Marinate the pork belly in the soy sauce, kecap manis, sesame oil, lemon juice and white pepper.
- Peel the potatoes and slice into cubes. Do the same with the white onion and half of the carrots
- Boil in some vegetable stock, until the potatoes are fork tender.
- Mash the potatoes, carrots and onions with the hutspot spices, milk and butter until the desired consistency
- Slice the red onion and the other carrots into half rings. Fry in a pan with some butter and deglaze with balsamic glaze.
- Mix the veggies through the mash
- Bake the pork belly in some butter until golden brown and crispy. Set aside and go in with a bit of butter, flour, a splash of vegetable stock and the marinate.
- Serve the hutspot with the pork and gravy and garnish with green onions