Trinxat de la Cerdanya (Pan-Fried Potato and Cabbage with Pork Belly)

• 900 g Yukon Gold potato
• 500 g Green cabbage
• 200 g Pork belly
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Peel the potatoes and cut into even chunks. Cut the cabbage into thick strips, discarding the tough core. Cut the pork belly into small lardons and finely chop the garlic.
2. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 10 minutes. Add the cabbage and simmer for 8–10 minutes more, until the potatoes are tender and the cabbage is soft.
3. Drain well in a colander and let the steam escape for 2 minutes so the mixture dries slightly. Tip back into the pot and mash until rustic and well combined. Season with the remaining 1 tsp fine sea salt and the black pepper.
4. Heat 1 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Add the pork belly and cook for 8–10 minutes, stirring, until the fat has rendered and the lardons are deep golden. Scoop the lardons out to a plate, leaving the fat in the pan.
5. Add the remaining 2 tbsp extra virgin olive oil to the pan and warm over medium-low heat. Stir in the garlic and cook for 30–60 seconds until fragrant, not browned. Add the potato and cabbage mash and press it into an even layer.
6. Cook for 8–10 minutes until a golden crust forms underneath; adjust the heat so it sizzles gently. Flip in sections and press down again, then cook for 6–8 minutes more until crisp in patches and hot throughout. Scatter over the pork belly lardons and serve straight away.

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