Pork, Potato & Fig Bake (with Almonds + Lemon Mayo)

mike8447
Aug 11
3 min read

A sweet–savory weeknight hero with a dash of Dew.

Bookmark this one—seriously.

It’s crispy, cozy, tangy, and just fancy enough to make you feel like the person on the cooking show who says “Oh, this old thing?” while pulling a golden bake from the oven.

We’re talking roasted potatoes, juicy pork chorizo, bell pepper confetti, chewy-sweet figs, a crunch of almonds, and a cool lemony mayo drizzle.

The secret handshake? A dash of Dew spice blend to wake everything up.

Before we start, take a breath and do a quick mise en place.

When parts roast at different times, being set up is everything.

Grab: a baking dish (9×13-ish), knife, cutting board, mixing bowl.

From the pantry: olive oil, salt, black pepper, and your Dew spice blend (get it at dewchilli.com).

What on earth are “Sweety Drop” peppers?

They’re tiny, tear‑shaped Peruvian peppers—usually sold pickled in a jar.

Think bright, sweet, tangy little flavor pops with very gentle heat (more “aw, cute” than “call the fire department”).

They make any savory dish sing and look adorable doing it. If you can’t find them, use chopped peppadews or any mild pickled pepper.

Ingredients (Serves 2)

Cooking for 4? Simply double everything below.

10 oz pork chorizo (remove casing if needed)
12 oz potatoes, medium dice
1 bell pepper, medium dice
½ oz Sweety Drop peppers (drained)
1 bunch parsley, roughly chopped (tender stems included)
2 dried Turkish figs, roughly chopped
1 lemon (cut into wedges)
2 Tbsp mayonnaise
2 Tbsp sliced roasted almonds
Olive oil, salt, black pepper
Dew spice blend, to taste

Total time: about 35 minutes (active 10–15)

Step-by-step (Let’s Bake!)

1) Heat & start the taters

Preheat oven to 450°F (232°C).
Wash and dry the produce.
Toss the diced potatoes on your baking dish with a drizzle of olive oil, a pinch of salt and pepper, and a dash of Dew. Spread into an even layer.
Bake 14 minutes.

2) Fig spa time

While the potatoes roast, roughly chop the figs, place in a small bowl, and cover with hot water. Soak at least 10 minutes to plump; drain before using.

3) Chop & drop

Dice the bell pepper.
Chop the parsley (leaves and tender stems).
Pat the Sweety Drops dry if they’re very briny (you’ll add them at the end).

4) Finish the bake

Leaving the oven on, pull out the par‑baked potatoes.
Add the bell pepper, drained figs, and chorizo (tear or crumble into bite‑size pieces).
Drizzle with olive oil, season with salt, pepper, and another dash of Dew.
Return to the oven and bake 14–16 minutes, until the chorizo is browned and cooked through and the potatoes are tender.
- Food‑safety note: pork should reach 160°F (71°C).
Rest 2 minutes out of the oven (juices settle = better flavor).

5) Lemon mayo magic

In a small bowl, mix 2 Tbsp mayo with the juice of 1 lemon wedge. Season with a pinch of salt and pepper.
Keep the remaining lemon wedges for serving.

6) Finish & feast

Spoon or dollop the lemon mayo over the hot bake (or serve on the side).
Shower with sliced almonds, Sweety Drop peppers, and a fistful of chopped parsley.
Serve with extra lemon wedges and a satisfied grin.

Tips, Swaps & Little Upgrades

Crispier edges? Broil for 1–2 minutes at the very end (watch closely).
No figs? Try chopped dates or golden raisins (about 1½ Tbsp).
No Sweety Drops? Use peppadews or chopped mild pickled cherry peppers.
Spice meter: Dew blend varies—start light, you can always add more at the table.
Nut‑free: Skip almonds or swap in toasted pepitas.
Make it a bowl: Spoon over arugula or garlicky yogurt for a fresh twist.

Why this combo works

Salty‑spicy chorizo + caramelized potato = comfort. Jammy figs + lemon mayo = sweet–bright balance. Crunchy almonds + tangy Sweety Drops = texture + zip.