Marinated bacon filets with potato salad

Name: Marinated bacon filets with potato salad
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 6 Pork fillets (approx. 350 g each); 7-10 Tbsp Pepper; 500 g Bacon; 2 Onions; 5 Garlic cloves; 3 TABLESPOONS demerara sugar; 8 TABLESPOONS White wine vinegar; 200 ml Soy sauce; 2 kg Potatoes; 2 TEASPOONS Sweet peppers; 7-10 Tbsp Salt; 250 ml + 2 tablespoons oil; 2 large red peppers; 2 red chillies; 1 large bunch of spring onions; 2 Federation Parsley; 1/2 bunch Thyme; 7-10 Tbsp Sugar; 1-2 TEASPOONS Cornstarch; 400 g Greek yogurt

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

6 Pork fillets (approx. 350 g each)
7-10 Tbsp Pepper
500 g Bacon
2 Onions
5 Garlic cloves
3 TABLESPOONS demerara sugar
8 TABLESPOONS White wine vinegar
200 ml Soy sauce
2 kg Potatoes
2 TEASPOONS Sweet peppers
7-10 Tbsp Salt
250 ml + 2 tablespoons oil
2 large red peppers
2 red chillies
1 large bunch of spring onions
2 Federation Parsley
1/2 bunch Thyme
7-10 Tbsp Sugar
1-2 TEASPOONS Cornstarch
400 g Greek yogurt

Directions

1
Dab meat dry and season with pepper. Wrap bacon around the meat and prick several times with a fork. Peel onions and 2 cloves of garlic, dice very finely. Mix with brown sugar, 2 tablespoons vinegar and soy sauce.
2
Pour the marinade over the fillets and turn them over. Cover and chill overnight. The next day peel, wash and dice the potatoes. Mix in a bowl with paprika, salt, pepper and 100 ml oil.
3
Spread on a baking tray. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes until golden brown. Take out and let cool down.
4
Place the fillets with the marinade on the fat pan of the oven. Cook in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Clean, wash and cut the peppers into small cubes.
5
Peel 3 garlic cloves and throw them finely. Clean the chillies, cut lengthwise, wash and remove the seeds. Chop the pods finely. Wash and clean spring onions and cut into fine rings. Wash herbs, shake dry.
6
Pluck or strip off leaves and chop finely. Set aside some parsley for garnishing.
7
Mix potatoes with paprika, chili, spring onions and herbs. Whisk 6 tablespoons vinegar with salt, sugar and pepper, stir in 150 ml oil. Mix into the salad, set aside. Take the fillets out of the oven and let them drip off on kitchen paper.
8
Pour sauce through a sieve into a pot and bring to the boil. Stir starch with a little water until smooth. Thicken sauce with it, season to taste. Heat 2 tablespoons of oil in a large pan, fry the fillets all around.
9
Season yoghurt with pepper. Season the salad again. Add yoghurt. Arrange fillets, drizzle with some sauce and sprinkle with parsley. Add potato salad and remaining sauce.