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Raggmunk med Fläsk (Potato Pancakes with Salt Pork and Lingonberries)

Name: Raggmunk med Fläsk (Potato Pancakes with Salt Pork and Lingonberries)
Prep time: 31 min
Total time: 31 min
Cuisine: Swedish
Ingredients: all-purpose flour — 120 g; regular milk — 400 g; eggs — 200 g; salt — 7 g; ground white pepper — 3 g; potatoes — 700 g; pork belly — 400 g; butter — 60 g; stirred raw lingonberries — 250 g

Raggmunk med Fläsk (Potato Pancakes with Salt Pork and Lingonberries) reads richness 7.6, umami 5.8 and sweetness 3.8 on Palate's 0–10 flavor X-ray — a Swedish main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.2 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 3.6 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 7.8 / 10
Aromatic & Spice — 1.2 / 10

The measured notes (of 18)

Richness 7.6 · Umami 5.8 · Sweetness 3.8 · Salinity 3.7 · Sourness 3.6 · Fruity 3.6 · Smoke 2.0 · Earthy 1.5 · Warm Spice 1.1 · Bitterness 0.9 · Heat 0.8 · Nutty 0.7

What's in it (9)

all-purpose flour — 120 g
regular milk — 400 g
eggs — 200 g
salt — 7 g
ground white pepper — 3 g
potatoes — 700 g
pork belly — 400 g
butter — 60 g
stirred raw lingonberries — 250 g

Time & effort: about 31 min · effort: medium

Nutrition (per 100 g, engine-estimated): 238.3 kcal, 11.2 g protein, 13.4 g fat, 18.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Make a thin batter first: whisk the flour with a third of the milk until completely smooth, then whisk in the rest of the milk, the eggs, the salt and the white pepper. This order matters — flour into a little liquid gives you a smooth paste, flour into a lot of liquid gives you lumps.
Fry the pork slices in a dry heavy pan over medium heat for about 10 minutes, turning once, until the fat has rendered and the edges are crisp and deep gold. Keep them warm and leave the rendered fat in the pan.
Now grate the potatoes on the coarse side of a box grater, straight into the batter, stirring as you go. Do not rinse or wring the potato and do not grate it in advance: the batter protects the shreds from browning, and the potato starch that would go down the sink is what binds the pancake. This is the difference between raggmunk and a rösti — one is potato in a batter, the other is potato and nothing else.
Add a knob of the butter to the pork fat over medium heat. Ladle in about 150 ml of batter per pancake and spread it to a rough 18 cm round with the back of the ladle.
Fry 4 minutes on the first side, until the underside is lacy and brown and the top has set at the edges, then flip and fry 3 minutes more. The inside should be creamy, not raw; if it is raw the pan was too hot.
Repeat with the remaining batter and butter, keeping the finished pancakes in a low oven. You should get six pancakes.
Serve each pancake with slices of the salt pork laid over it and a generous spoonful of raw stirred lingonberries. Rårörda lingon are lingonberries stirred with sugar and never cooked, so they stay sharp — cooked jam is too sweet here and flattens the dish.

Dishes with a similar flavor shape

Gorditas de Chicharron — Mexican
Farçon de Tarentaise — French · Savoy
Stegt Flæsk med Persillesovs (Crisp Pork Belly with Parsley Sauce) — Danish
Lutefisk med Ertestuing (Lye-Cured Stockfish with Mushy Peas) — Norwegian
Viennese Pot Roast — German

Keep reading: what richness, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.