Pork belly azu with potatoes and pickled cucumbers

Pork peritoneum is a fairly fatty type of meat from which you can prepare a very tasty basic dish with potatoes and pickled cucumbers. Potatoes in this version become very crumbly with a sweet and sour taste and a delicate aroma. Pickled cucumbers are added to the base for a characteristic taste and aroma, so choose spicy and tasty pickled cucumbers from homemade preparations or brands that you have tested and loved.

1. Calories
   216,35 kcal
2. Protein
   4,33 gram
3. Fat
   17,97 gram
4. Carbohydrates
   8,9 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Pork belly

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   700 g
2. Potato

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   1 kg = 1000 g
3. Pickles

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   300 g
4. Tomato paste

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   3 tbsp. l. = 90 g
5. Black pepper ground

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   0.5 tsp. = 2.5 g
6. Bay leaf

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   1 piece = 1 g
7. Salt

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   to taste

Steps:

1. 
   Rinse the pork belly under cold water before cooking if you are in doubt about the cleanliness of its preparation before sale. If you take pork from trusted butchers, then it is not at all necessary to wash fresh meat. But wash all surfaces that came into contact with fresh meat – countertops, cutting boards and knives – very carefully.
2. 
   Cut the pork belly into long strips and fry in a frying pan. Do not add any oil or fat to the pan - this type of meat is quite fatty and the fat will render into the pan.
3. 
   Wash and peel the potatoes. Cut it lengthwise into 2-4 pieces and fry it in the pork fat that was rendered into the frying pan when frying the meat. Place meat and potatoes in a saucepan.
4. 
   Finely chop the cucumbers and add them to the pan. Dissolve tomato paste in 1 glass of hot water and pour this mixture into the pan, add salt and pepper, throw in a bay leaf. Simmer for 40 minutes under the lid without stirring.
5. 
   Serve the pork belly basics with potatoes and pickled cucumbers hot. Complete the dish with pickles or fresh vegetables.