Classic Dutch Stamppot with Endive and Pork

Method

1. Boil potatoes until tender. Mash with butter and a splash of milk.
2. In a separate pan, sauté chopped endive until wilted. Set aside.
3. Cook pork belly in a skillet until crispy. Remove and set aside.
4. Make a gravy by mixing flour and broth, then simmer. Serve with mashed potatoes, endive, pork, and gravy.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.