This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 220°C.
2.Toss potato and kumara chunks in olive oil in an oven dish lined with baking paper. Scatter with the sage leaves. Spoon over the sauerkraut.
3.Pat the pork dry with paper towels. Lay the pork over the vegetables, then sprinkle with the salt and pepper.
4.Bake in the middle of the oven for 20 minutes, then reduce the temperature to 175°C and bake for a further 20-30 minutes until the vegetables are cooked, the pork fat is rendered and the strips are golden.
5.To serve, squeeze over the juice from ¼ of the orange. Scatter over the remaining segments and sprinkle with the spring onion.
Note
- Try serving this pork dish with thick slices of warm, toasted rye bread, or alongside a pile of broccoli doused with lemon juice and olive oil, or with mashed carrots and parsnips. – Keep some pork strips in the freezer for a quick-to-thaw, quick-to-cook meal.
