Knipp with Smoked Pork Belly and Potatoes

Ingredients

• 500g (1.1 lb) smoked pork belly 500g (1.1 lb) smoked pork belly
• 1kg (2.2 lb) potatoes 1kg (2.2 lb) potatoes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, boil the potatoes until they are tender. Drain and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Cut the smoked pork belly into small cubes and add them to the pan. Cook until the pork belly is browned and crispy.
5. 5.
   Add the caraway seeds, ground black pepper, paprika, and salt to the pan. Stir well to coat the pork belly with the spices.
6. 6.
   Transfer the cooked potatoes to a baking dish and mash them roughly with a fork.
7. 7.
   Pour the pork belly mixture over the mashed potatoes and mix well.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Smoked pork belly — Make sure to choose a high-quality smoked pork belly with a good balance of fat and meat. This will ensure a rich and flavorful Knipp.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the best texture and taste in the mashed potatoes.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika instead of regular paprika.
• Serve Knipp with a dollop of sour cream or a drizzle of mustard for added creaminess and tanginess.
• Leftover Knipp can be refrigerated and reheated the next day for an equally delicious meal.
• Feel free to adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the black pepper for extra heat.
• Serve Knipp with a side of sauerkraut or pickles to balance the richness of the dish.

Serving advice

Serve Knipp hot, straight from the oven, as the crispy golden top adds a delightful crunch to each bite. Pair it with a fresh green salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To present Knipp beautifully, transfer it to a serving dish and garnish with a sprinkle of fresh parsley. The contrasting colors of the golden-brown Knipp and vibrant green parsley will make the dish visually appealing.