Wash the cured pork, dab dry and cut into small cubes. Peel and slice the onion. Wash, quarter and seed the tomato. Cut the flesh into small pieces. Heat oil in a pan. Fry the onion and sliced pork in it over a high heat for 3 minutes, turning.
Deglaze with 300 ml stock and cream, reduce for 2 minutes. Stir in the sauce thickener. Season to taste with salt, pepper and mustard. Fold in tomato pieces. Clean, wash and halve the chicory and cut out the stalk. Heat 1 tablespoon of fat in a pan. Fry the chicory halves on each side for about 2 minutes. Deglaze with the remaining stock and cook for another 3 minutes. For the puree, boil 3/8 litres of water and 1/2 teaspoon of salt. Remove the pot from the heat. Add cold milk and remaining fat.
Fry the chicory halves on each side for about 2 minutes. Deglaze with the remaining stock and cook for another 3 minutes. For the puree, boil 3/8 litres of water and 1/2 teaspoon of salt. Remove the pot from the heat. Add cold milk and remaining fat. Stir in the puree flakes with a wooden spoon. Let it swell for about 1 minute and stir again. Arrange chicory and sauce in portions. Wash the chives, cut them into small rolls and sprinkle over them. Add mashed potatoes. Serve garnished with parsley
Stir in the puree flakes with a wooden spoon. Let it swell for about 1 minute and stir again. Arrange chicory and sauce in portions. Wash the chives, cut them into small rolls and sprinkle over them. Add mashed potatoes. Serve garnished with parsley