• 6 - 8 slices of pork bacon (pancetta), about 800g
For the Marinade
• 4 tablespoons (40ml) olive oil
• ¼ cup (100g) honey
• 1 teaspoon allspice (cumin) powder
• ½ teaspoon white pepper powder
• 1 level teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ cup (110ml) soy sauce
For the Mashed Potatoes
• 1 kg potatoes
• 1 cup (200g) unsalted butter, cut into cubes
• 1 teaspoon salt
• ½ teaspoon white pepper
• 1 cup (100g) grated cheddar cheese
For Garnish
• fresh spring onions, cut diagonally
METHOD
1. Place the pork in a baking dish. In a bowl, combine all the marinade ingredients and mix well. Pour the marinade over the pork. Turn the meat to ensure the marinade coats everything. Cover the dish and refrigerate for 8 hours or overnight.
2. Peel the potatoes, rinse them, and cut them into cubes. Place them in a saucepan, cover well with tap water, and boil until tender, about 20 minutes. Drain them and put them in a bowl. Add the butter, salt, pepper, and mash them using a potato masher. Add the cheddar cheese and mix with a whisk.
3. Meanwhile, take the baking dish out of the fridge to let the meat come to room temperature, and bake in a preheated oven at 180°C (350°F) for 20 minutes. Turn the meat and continue baking for another 20-30 minutes. Serve the pork with the mash, drizzle with the sauce from the pan, and garnish with chopped fresh spring onion.
