Pressure Cookers > Swedish > Pork

Pressure Cooker Fläsklägg med Rotmos Recipe

Ingredients with Measurements:
- 2 lbs. pork knuckle (fläsklägg)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 2 bay leaves
- 4 cups water
- 2 lbs. potatoes, peeled and cubed
- 1 lb. rutabaga, peeled and cubed
- 1/2 cup heavy cream
- 2 tbsp. butter
- Salt and pepper to taste

Special equipment needed:
- Pressure cooker

Step-by-step instructions:

1. Rinse the pork knuckle and pat dry with paper towels. Season with salt, pepper, and thyme.

2. In the pressure cooker, sauté the chopped onion and minced garlic until fragrant.

3. Add the seasoned pork knuckle, bay leaves, and water. Close the lid and cook on high pressure for 50 minutes.

4. While the pork is cooking, prepare the rotmos. In a separate pot, boil the cubed potatoes and rutabaga until tender. Drain and mash with a potato masher or fork.

5. Add the heavy cream and butter to the mashed potatoes and rutabaga. Season with salt and pepper to taste.

6. Once the pork is done cooking, release the pressure manually and remove the pork from the pressure cooker. Let it rest for a few minutes before slicing.

7. Serve the sliced pork with the rotmos on the side.


Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
High pressure
Serving size:
4-6 servings

Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 40g
Protein: 30g

Substitutions for ingredients:
- Pork knuckle can be substituted with pork shoulder or pork belly.
- Rutabaga can be substituted with turnips or parsnips.
- Heavy cream can be substituted with milk or sour cream.

Variations:
- Add carrots and celery to the pressure cooker for added flavor and nutrition.
- Use beef or lamb instead of pork for a different taste.
- Add chopped fresh herbs like parsley or chives to the rotmos for added freshness.

Tips and tricks:
- Make sure to let the pork rest before slicing to allow the juices to redistribute.
- For a smoother rotmos, use a food processor instead of a potato masher.
- Use leftover rotmos as a filling for savory pies or as a side dish for other meat dishes.

Storage instructions:
Store leftover pork and rotmos separately in airtight containers in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the pork in the microwave or oven until heated through. Reheat the rotmos on the stovetop or in the microwave until heated through.

Presentation ideas:
Serve the sliced pork on a platter with the rotmos on the side. Garnish with chopped fresh herbs like parsley or chives.

Garnishes:
Chopped fresh herbs like parsley or chives.

Pairings:
Serve with a side of lingonberry jam and a cold beer or a glass of red wine.

Suggested side dishes:
- Steamed green beans or broccoli
- Roasted root vegetables
- Crusty bread or rolls

Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer time in the pressure cooker.
- If the rotmos is too dry, add more cream or butter.

Food safety advice:
- Make sure to follow the manufacturer's instructions for your pressure cooker.
- Always use a meat thermometer to ensure the pork is cooked to a safe temperature of 145°F.
- Store leftovers properly in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.

Food history:
Fläsklägg med Rotmos is a traditional Swedish dish that dates back to the 18th century. It was originally a peasant dish made with cheap cuts of pork and root vegetables.

Flavor profiles:
Savory, hearty, and comforting.

Serving suggestions:
Serve hot with a side of lingonberry jam and a cold beer or a glass of red wine.

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Region: Swedish

Taste: Savory, Tangy, Herbal, Aromatic, Spicy