4 kg potatoes
4 cloves, garlic
100 gm onions
200 gm salted belly of pork
50 gm lard
1 parsley, chopped
1 salt & pepper
1 sorrel, chopped
Peel and grate (on a coarse cheese grater) the potatoes. Drain them a bit in a colander and put them in a mixing bowl with the lightly beaten egg. Add salt and pepper and mix. Finely chop the onion, garlic, some parsley and the optional sorrel. Add them too to the potato mixture.
Coarsely chop the salt belly of pork (unsmoked bacon would just about do, if not sliced thinly) and in a cast iron pan, fry in the lard for about 4 or 5 minutes, to let the fat run. Strain out the pieces of meat and add them to the potato mixture. Mix well.
Heat the fat in the pan well, and tip in the potato mixture, smooth off a little to form a sort of cake of even thickness. Let the milhassous cook, still on a fair heat, for 10 minutes or so, so that a crust forms on one side. Now turn the cake over to cook on the other side, either by tossing it (if you have the skill) or by using a suitably sized plate. Cook another 10 minutes on high heat till a good crust is formed.
Now put a lid on the pan, and cook in a low oven for 30 to 45 minutes ~ or longer if you wish in a VERY cool oven. Milhassous should be crusty on the outside, soft in the middle.
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