Raggmunk (Swedish Potato Pancakes with Crispy Pork)

Method

1. In a bowl, whisk the flour with about a third of the milk to a thick, lump-free paste, then whisk in the rest of the milk, the eggs and the salt. Let the batter rest for 10 min while you fry the pork; the flour swells and the pancakes hold together better.

   Add in this stepPlain flour 60 gWhole milk 200 mlEggs 1Salt (for the batter) ½ tsp

2. Lay the pork slices in a cold, dry 24 cm frying pan, set it over medium heat and fry for 8 min, turning a few times, until the fat has rendered and the slices are golden and crisp. Season with salt and pepper, lift onto a plate and keep warm under foil. Pour the rendered fat into a cup and keep it. The pork must be cooked through, with no pink left.

   Add in this stepPork belly, sliced 5 mm thick (or thick-cut unsmoked bacon) 160 gSalt (for the pork) ¼ tspBlack pepper to taste

   medium heat

3. Peel the potatoes and grate them on the coarse side of a box grater straight into the batter, stirring now and then. Raw potato turns grey within minutes in the air, so grate it right before frying.

   Add in this stepFloury or all-purpose potatoes 400 g

4. Wipe the pan, add a knob of the butter and a spoonful of the pork fat and heat over medium heat until the butter foams. Stir the batter (the potato sinks), add about 3 tablespoons per pancake and spread it thin to about 10 cm. Fry for 3 min per side, until the edges are lacy, deep golden and crisp. Fry in 3 batches, adding a little butter each time, and keep the cooked pancakes warm in a low oven.

   Add in this stepButter (for frying) 25 g

   medium heat

5. Serve the raggmunk straight away with the crispy pork and a generous spoonful of lingonberry jam.

   Add in this stepLingonberry jam 4 tbsp