Brassó-style Pork Pataky, with Roasted Pearl Onions, Pea Puree, and Gravy

Blanch the peas in salted and sugared water for a few minutes, then cool them in ice water. Blend a portion of them with a little melted butter until smooth, then pass through a fine sieve. This will be the pea puree.

Boil the potatoes in salted water until tender, then drain and spread them out to cool. Afterwards, fry them in fat until golden brown.

Cut the bacon into strips, fry it in a pan until crispy, and remove it from the fat.