Let’s continue with the french country style food!
This is a warm salad with lot’s of flavor that goes excellent with a green salad, a rustic bread and a glass of dry white wine.
Or why not a piece of poached white fish?

1. Peel the Jerusalem artichokes and boil them in salted water for a couple of minutes. You don’t want them cooked through, just to loosen them up a little.
2. Cool them in cold water. This also washes of some of the starch so they become crispier when you fry them.
3. Dice the pork (or bacon) into small cubes. Chop the garlic.
4. Fry bacon and garlic on high heat. Once they are done, take them out of the pan and leave the fat in there.
5. Cut the boiled jerusalem artichokes in thick slices and fry them on medium heat in the pan with the pork fat. Don’t let them get brown, just lightly fried.
6. Add the zest from the lemon, the pork and the garlic. Pour the wine over and put the lid on. Let it boil for a couple of minutes until you can feel the Jerusalem artichokes are getting softer, but still are ‘al dente’.
7. Take the pan of the heat, take the lid off. Season with salt, pepper and maybe some lemon juice as well. Pour everything in a big bowl and top it with coarsely chopped fresh thyme and parsley.