Description
A comforting, hearty, wintery dish.
Ingredients
Scale
- 1.5 kg Potatoes (suitable for mash)
- 400 ml Milk
- Knob of butter
- 750 g Escarole
- Salt, Pepper, Paprika powder
- 2 Slices pork belly
- 1 Rookworst
Optional:
- instant jus
Instructions
- Peel the potatoes, cut them in equal pieces and boil in just enough salted water to cover most of the potatoes until completely cooked. Depending on the size of the pieces this will be 10-15 minutes.
- Prepare the rookworst as stated on the package. When it is raw it takes 20 minutes in barely simmering water, precooked versions are much faster (and can be prepared just before serving de stamppot).
- Season the pork belly with salt, pepper and paprika powder, fry on medium heat until quite dark, turning regularly.
- Wash the escarole. I find that it is easiest to wash it leave for leave, and then dry them in a salad centrifuge. Slice very thinly.
- When the potatoes are cooked, pour of the water and off the heat leave them without a lid to steam, to get rid of the remaining water.
- Prepare the instant jus, if using. Otherwise add a splash of water to the baking fat of the pork belly when they are ready, mixing well to incorporate all the sticky bits from the bottom of the pan.
- Mash the potatoes with a masher or ricer, making sure no lumps remain.
- Turn the heat on again, add the knob of butter and mix it trough the potatoes, then add the milk gradually while beating vigorously with a fork until the mash is light and fluffy. For me, this is the best way to make mashed potatoes.
- Add the escarole, mix. Serve hot together with the jus, a piece of rookworst and a piece of pork belly.
Notes
Rookworst is not readily available abroad. Substitute with something like bockwurst, or serve your stamppot with the traditional fried sausages or meatballs.
- Prep Time: 10 mins
- Cook Time: 35 mins