Ingredients with Measurements:
- 2 lbs. pork knuckle (fläsklägg)
- 2 tbsp. vegetable oil
- 2 tsp. salt
- 1 tsp. black pepper
- 2 bay leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups water
- 2 lbs. potatoes, peeled and chopped
- 1 lb. rutabaga, peeled and chopped
- 1 tbsp. butter
- 1/2 cup milk
- Salt and pepper to taste
Special equipment needed:
- Large roasting pan
- Aluminum foil
- Potato masher
- Large pot
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. Rub the pork knuckle with vegetable oil, salt, and pepper.
3. Place the pork knuckle in a large roasting pan and add bay leaves, chopped onion, minced garlic, and water.
4. Cover the roasting pan with aluminum foil and roast for 3 hours.
5. After 3 hours, remove the aluminum foil and roast for another hour until the pork is golden brown and crispy.
6. While the pork is roasting, prepare the rotmos. Boil the potatoes and rutabaga in a large pot until they are tender.
7. Drain the water and mash the potatoes and rutabaga together with butter and milk until smooth.
8. Season with salt and pepper to taste.
9. Serve the slow-roasted pork knuckle with rotmos on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 4 hours
5. Temperature:
- 300°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 580
- Fat: 30g
- Carbohydrates: 45g
- Protein: 35g
Substitutions for ingredients:
- Pork knuckle can be substituted with pork shoulder or pork belly.
- Rutabaga can be substituted with turnips or parsnips.
Variations:
- Add carrots and celery to the roasting pan for extra flavor.
- Use beef or lamb instead of pork for a different taste.
Tips and tricks:
- Make sure to cover the roasting pan with aluminum foil to keep the pork moist.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Add a splash of vinegar to the rotmos for extra tanginess.
Storage instructions:
- Store leftover pork and rotmos separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork in the oven at 350°F for 10-15 minutes until heated through.
- Reheat the rotmos in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pork knuckle on a large platter with the rotmos on the side.
- Garnish with fresh herbs like parsley or chives.
Garnishes:
- Fresh herbs like parsley or chives.
Pairings:
- Serve with a side of lingonberry jam for a traditional Swedish meal.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Lingonberry jam
- Roasted vegetables
- Crisp salad
Troubleshooting advice:
- If the pork is not crispy enough, remove the aluminum foil and roast for an additional 15-20 minutes.
- If the rotmos is too thick, add more milk or butter to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fläsklägg med Rotmos is a traditional Swedish dish that dates back to the 19th century.
Flavor profiles:
- The slow-roasted pork is savory and tender, while the rotmos is creamy and slightly sweet.
Serving suggestions:
- Serve with a cold glass of beer or a glass of red wine.
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Region: Swedish