Swedish · Main
Raggmunk med Stekt Fläsk
- Intermediate
- 35 min
- roughly 3 of 4 for cost
Leads with richness that coats and comforts.
Ingredients
- 600 g floury potatoes
- 100 g plain flour
- 300 ml whole milk
- 1 egg
- 5 g salt
- white pepper
- 250 g lightly salted pork belly, in 5 mm slices
- 50 g butter
- raw stirred lingonberries, to serve
The skills inside
Dry-pan toasting: spices, seeds and nuts
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the flour into a third of the milk until there is not a lump left, then loosen with the rest of the milk and the egg; set aside.
- Fry the pork slices in a dry pan over medium heat until the fat runs clear and the edges buckle and crisp; keep them warm.
- Grate the potatoes coarsely straight into the batter, working fast and pushing them under the liquid as you go; stir in the salt and pepper at the very last.
- Ladle into foaming butter and spread to 1 cm thick, frying until the underside is lace brown and the edge lifts away clean, then flip once.
- Serve immediately with the pork and cold lingonberries.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Dry-pan toasting: spices, seeds and nuts 70 recipes
- A single layer on dry metal with nothing added: no fat, and nothing else sharing the pan or the tray and competing for the heat.
- It is kept moving: shaken, stirred, or turned. Anything left still scorches on the face touching the metal while the rest of it is barely warm.
- It is judged by smell before sight: once it is fragrant there are seconds left, not minutes, and the nose reaches that point well before the colour does.
- It leaves the pan the instant it is done, onto a cold surface. A hot pan keeps toasting whatever stays in it, and carryover here is the difference between done and ruined.
- The colour is even and light rather than patchy, with nothing black at the edges: one scorched piece taints the whole quantity it is ground into.
Where it goes wrong It was left alone for a moment while something else was attended to. Dry heat has no margin: the pieces against the metal go from fragrant to acrid inside a minute, and the bitterness cannot be picked back out of a ground mixture.
At the Table
- The Pour
- Chenin Blanc (Vouvray sec)
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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