Raggmunk

Ingredients

• 1.5 lbs russet or starchy potatoes, peeled
• 1 cup whole milk
• 3/4 cup all-purpose flour
• 1 large egg
• 1 tsp salt
• 12 oz pork belly or thick-cut bacon, sliced thin
• 4 tbsp unsalted butter, for frying
• Lingonberry jam, for serving

Before you cook

• In a large bowl, whisk together the milk, flour, egg, and salt until smooth
• Let the batter rest at room temperature for 20 minutes
• Grate the peeled potatoes on the coarse side of a box grater
• Press the grated potato in a clean kitchen towel to squeeze out as much liquid as possible
• Stir the squeezed, grated potato into the rested batter until evenly combined

Steps

1. Heat a large skillet over medium heat with no fat and lay in the pork belly slices
2. Fry the pork belly about 8 minutes, turning occasionally, until deeply crisp and browned
3. Transfer the pork to a plate lined with paper towels and keep it warm
4. Wipe out the skillet and set it over medium heat
5. Melt 1 tablespoon of butter in the skillet until it foams
6. Ladle about 1/2 cup of the potato batter into the skillet and spread it into a round pancake roughly 1/2 inch thick
7. Fry the pancake about 4 minutes until the underside is deep golden brown
8. Flip the pancake and fry the other side another 3 to 4 minutes until crisp at the edges and cooked through in the center
9. Transfer the finished pancake to a plate and keep it warm in a low oven
10. Melt another tablespoon of butter in the skillet and repeat with the remaining batter until all the pancakes are cooked
11. Plate each raggmunk with a portion of the crisp pork belly on top
12. Serve with a generous spoonful of lingonberry jam on the side