Sipelpomp (Frisian onion dish with pork)

Fry the ring-sliced onions with salt translucent in little butter.

Add 300 ml water and the peeled and quartered potatoes. Sprinkle some salt over.

Bring to a boil and cover the pan.

Dice the streaky bacon slices. Fry the pork, over low to medium heat, with little salt nicely brown.

When the potatoes and onions are cooked, drain and mash with butter and mustard.

Add the bacon fat. Mix well.

This is a substantial meal: you can eat it for 2 days: day 2 it'll taste even better.