Bifana Loaded Fries with Garlic-Mustard Mayo

Method

1. Cut the pork into strips 1 cm wide and 5 cm long. Mince the garlic and set a quarter aside for the mayo. In a bowl mix the rest of the garlic, the wine, most of the paprika (keep some for the potatoes), the torn bay leaves and a little of the salt, toss the pork in it and marinate in the fridge for 30 min.

   Add in this stepPork loin or shoulder 200 gGarlic cloves 2¼Dry white wine 70 mlSweet paprika 0.9 tspBay leaves 1Salt ¼ tsp

2. Preheat the oven to 220 °C · 1 tray. Cut the potatoes, skin on, into 1 cm sticks, rinse them in cold water to wash off the starch and dry them completely with kitchen paper; any water left stops them crisping. Toss with part of the oil, the rest of the salt and the reserved paprika and spread them out without overlapping on lined trays.

   Add in this stepFloury potatoes 450 gOlive oil 1¼ tbspSalt ½ tspSweet paprika 0.4 tsp

   oven

3. Bake the potatoes for 28 min, turning them once halfway (with two trays, swap their shelves too). They are done when the edges are golden and crisp and the insides soft.

4. When the potatoes are nearly done, heat the rest of the oil in a 24 cm frying pan over medium-high heat. Lift the pork out of the marinade (keep it), add to the pan and stir-fry for 4 min until browned. Pour in the marinade, turn down to medium heat and bubble for 3 min until it reduces to a sticky sauce that clings to the meat. The marinade must boil properly and the pork should show no pink.

   Add in this stepOlive oil ¾ tbsp

   medium-high heat→medium heat

5. In a small bowl mix the mayonnaise, mustard and the reserved minced garlic. Spoon it into a piping bag or a small plastic bag and snip off a tiny corner so you can drizzle it neatly.

   Add in this stepMayonnaise 3 tbspYellow mustard 1 tspGarlic cloves ¾

6. Thinly slice the red onion and roughly chop the parsley. Pile the fries on a platter, top with the pork and its sauce, zigzag the garlic-mustard mayo over and scatter with onion and parsley. Serve at once, before the fries soften.

   Add in this stepRed onion ½Flat-leaf parsley 5 g