Pitepalt

Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 3
Category: Dinner

Ingredients

• Floury Potatoes – 1000g
• Salt – 8g
• Cured Pork Belly – 200g
• Flour – 320g

Instructions

1. Bring a large pot of water to a boil. Make sure it’s big enough to fit all the potatoes for the palt, preferably a little larger.
2. Cut the cured pork belly into 1x1 cm cubes.
3. Peel the potatoes.
4. Grate the potatoes (using a food processor with the smallest grater is highly recommended).
5. Squeeze out as much water as possible from the grated potatoes until you have 550g of potatoes left.
6. In a food processor with a blade insert, combine:
   • 225g potatoes
   • 120g flour
   • 4g (4ml) salt
   • Mix until a loose dough forms (about 15–30 seconds). Repeat for the remaining ingredients.
7. Weigh out:
   • 110g potato dough
   • 25g cured pork
8. Flatten the dough in your hand and place the pork in the center.
9. Shape the dough into a ball, enclosing the pork.
10. Place each ball on a spoon and gently lower into the boiling water.
11. Repeat until all palt are in the water.
12. Cook for 30–45 minutes, or until all the palt float to the surface.

Recommended Accompaniments

• Butter
• Rårörda Lingon (stirred lingonberries)