Ingredients with Measurements:
- 1 lb pork shank (fläsklägg)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 bay leaf
- 2 lbs rutabaga (swede), peeled and chopped
- 1 lb potatoes, peeled and chopped
- 1/2 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large pot
- Frying pan
- Potato masher
Step-by-step instructions:
1. In a large pot, combine the pork shank, onion, garlic, water, salt, pepper, allspice, ginger, cloves, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the pork is tender and falling off the bone.
2. Remove the pork from the pot and set aside to cool. Strain the broth and reserve for later use.
3. In the same pot, add the rutabaga and potatoes. Cover with water and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Drain the vegetables and return them to the pot. Add the heavy cream and butter, and mash with a potato masher until smooth. Season with salt and pepper to taste.
5. Heat vegetable oil in a frying pan over medium-high heat. Fry the pork shank until crispy and golden brown on both sides, about 5-7 minutes per side.
6. Serve the fried pork shank with the rutabaga and potato mash (rotmos) on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 1/2 to 3 hours
5. Temperature:
- Pork shank should be simmered on low heat, and fried on medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 520
- Fat: 28g
- Carbohydrates: 39g
- Protein: 29g
Substitutions for ingredients:
- Pork shank can be substituted with pork chops or pork belly.
- Rutabaga can be substituted with turnips or parsnips.
- Heavy cream can be substituted with milk or half-and-half.
Variations:
- Add chopped carrots and celery to the pot with the pork shank for added flavor.
- Top the fried pork shank with a fried egg for a traditional Swedish dish called "fläsklägg med stekt ägg".
Tips and tricks:
- Use a meat thermometer to ensure the pork shank is cooked to an internal temperature of 145°F.
- To make the rutabaga and potato mash smoother, use a food processor or blender instead of a potato masher.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork shank and rutabaga and potato mash in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the fried pork shank on a bed of the rutabaga and potato mash, with a sprig of fresh parsley or thyme for garnish.
Garnishes:
- Fresh herbs such as parsley or thyme can be used for garnish.
Pairings:
- Serve with a side of lingonberry jam or pickled beets for a traditional Swedish meal.
Suggested side dishes:
- Serve with a side of boiled carrots or green beans.
Troubleshooting advice:
- If the rutabaga and potato mash is too thick, add a splash of the reserved broth to thin it out.
Food safety advice:
- Make sure the pork shank is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fläsklägg med rotmos is a traditional Swedish dish that dates back to the 19th century.
Flavor profiles:
- The pork shank is savory and crispy, while the rutabaga and potato mash is creamy and slightly sweet.
Serving suggestions:
- Serve with a cold glass of Swedish beer or aquavit.
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Region: Swedish