Pan-Fried Pierogi with Caramelised Onion & Bacon Crumble

Weeknight comfort food in under 20 minutes

Prep: 5 min;  Cook 15 min;  Serves: 1;  Skill: easy 

Ingredients

  • 1 pack Traditional Polish Pierogi (frozen or fresh)
  • 3 rashers hot smoked pork belly, diced
  • 1 large onion, thinly sliced
  • 2 tbsp chopped chives or parsley
  • Salt & cracked pepper

Method

  1. Boil then drain pierogi for 3 min (skip if using fresh).
  2. In a non-stick pan, fry bacon until crisp; remove pork belly but leave the rendered fat in the pan.
  3. Add onions. Cook low-and-slow 8 min until deep-golden.
  4. Turn heat to medium-high. Add pierogi; brown each side 1 min.
  5. Season, top with bacon crumble & chopped herbs. Serve hot with sour cream.

Serving tip: A glass of NZ white wine pairs perfectly.

Shop the ingredients:

Meat pierogi 

Hot smoked pork belly