Modern Pierogi Bowl (Potato, Quark and Bacon)

• 600 g Yukon Gold potato
• 150 g Smoked pork belly
• 1 medium Yellow onion
• 30 g Unsalted butter
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Quark cheese
• 120 g Sour cream
• 10 g Fresh chives

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 0.75 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. While the potatoes cook, cut the smoked pork belly into small lardons. Fry in a large frying pan over medium heat for 6 to 8 minutes, stirring, until the fat renders and the pieces are crisp. Lift out to a plate, leaving the fat in the pan.
3. Peel and finely slice the onion. Add the butter to the pan and sauté the onion over medium-low heat for 8 to 10 minutes until soft and golden, seasoning with the remaining 0.5 tsp fine sea salt and the black pepper. Turn off the heat.
4. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Mash until smooth, then stir in the quark cheese until creamy. Taste and adjust with a pinch more fine sea salt if needed.
5. Divide the potato and quark mixture between two bowls. Spoon the buttery onions over the top, then scatter over the crisp pork belly. Finish with a dollop of sour cream and a generous sprinkle of finely snipped fresh chives.

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