Raggmunk Med Fläsk

Ingredients

• 500 g Potato
• 1 pcs Yellow Onion
• 1 pcs Egg
• 200 ml Whole Milk
• 60 g All Purpose Flour
• 1.25 tsp Kosher Salt
• 0.5 tsp White Pepper
• 2 tbsp Butter
• 300 g Pork Belly Slices
• 4 tbsp Lingonberry Jam
• 1 tbsp Parsley

Method

1. In a large bowl, whisk {egg}, {whole_milk}, {all_purpose_flour}, {kosher_salt}, and {white_pepper} until smooth. Finely grate {yellow_onion} and {potato} straight into the bowl, then fold quickly to keep the {potato} from darkening and to keep the batter loose.
2. Heat a large skillet over medium heat and add {pork_belly_slices} in a single layer. Fry without crowding, turning as needed, until deeply golden, crisp at the edges, and the fat has rendered. Lightly season with {kosher_salt}, then hold warm.
3. Wipe the skillet if needed, then melt {butter} over medium heat until foaming. Spoon in the batter and fry in batches without crowding until the pancakes are lacy and deep golden underneath, then flip and cook until tender in the center and crisp at the rim. Add a little more {butter} between batches so the edges stay crisp.
4. Plate the hot raggmunk with the crisp {pork_belly_slices}. Spoon over {lingonberry_jam} and finish with {parsley} for a fresh lift against the rich pork and butter.