Ingredients with Measurements:
- 1.5 kg pork shank (fläsklägg)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 cup chopped fresh parsley
- 1 kg rutabaga (swede), peeled and chopped
- 1 kg potatoes, peeled and chopped
- 1/4 cup butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F).
2. In a large pot, cover the pork shank with water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, or until the meat is tender and falls off the bone.
3. Remove the pork shank from the pot and let it cool slightly. Once it is cool enough to handle, remove the meat from the bone and chop it into small pieces.
4. In a mixing bowl, combine the chopped pork, onion, garlic, breadcrumbs, milk, egg, salt, pepper, allspice, nutmeg, thyme, rosemary, sage, and parsley. Mix well.
5. Stuff the pork mixture back into the pork shank, packing it tightly.
6. Place the stuffed pork shank into a baking dish and bake for 30-40 minutes, or until the internal temperature reaches 75°C (165°F) on a meat thermometer.
7. While the pork is baking, prepare the rotmos. In a large pot, boil the rutabaga and potatoes until they are tender, about 20-25 minutes.
8. Drain the rutabaga and potatoes and mash them together with butter and heavy cream. Season with salt and pepper to taste.
9. Serve the stuffed pork shank with the rotmos on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours (pork shank) + 30-40 minutes (stuffed pork shank)
Temperature:
Oven temperature: 180°C (350°F)
Internal temperature of stuffed pork shank: 75°C (165°F)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 580
Fat: 26g
Carbohydrates: 47g
Protein: 41g
Sodium: 850mg
Sugar: 8g
Fiber: 9g
Substitutions for ingredients:
- Pork shank can be substituted with pork shoulder or pork butt.
- Rutabaga can be substituted with turnips or parsnips.
- Heavy cream can be substituted with milk or half-and-half.
Variations:
- Add chopped apples or raisins to the stuffing mixture for a sweeter flavor.
- Use different herbs and spices in the stuffing mixture, such as oregano, basil, or cumin.
- Serve the stuffed pork shank with a different side dish, such as mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to pack the stuffing mixture tightly into the pork shank to prevent it from falling apart during baking.
- Use a meat thermometer to ensure that the stuffed pork shank is cooked to the proper internal temperature.
- Leftover stuffed pork shank can be sliced and reheated in the oven or microwave.
Storage instructions:
- Store leftover stuffed pork shank and rotmos in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed pork shank in the oven at 180°C (350°F) for 10-15 minutes, or until heated through.
- Reheat the rotmos in the microwave or on the stovetop until heated through.
Presentation ideas:
- Slice the stuffed pork shank and arrange it on a platter with the rotmos on the side.
- Garnish the dish with chopped fresh parsley or chives.
Pairings:
- Serve with a glass of red wine, such as Pinot Noir or Syrah.
- Pair with a crisp green salad or pickled vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Braised red cabbage
Troubleshooting advice:
- If the stuffing mixture is too dry, add more milk or an extra egg.
- If the pork shank falls apart during stuffing, use kitchen twine to tie it back together before baking.
Food safety advice:
- Make sure to cook the pork shank to the proper internal temperature to prevent foodborne illness.
- Store leftover stuffed pork shank and rotmos in the refrigerator and consume within 3 days.
Food history:
- Fläsklägg med Rotmos is a traditional Swedish dish that dates back to the 19th century. It was originally a peasant dish made with inexpensive cuts of pork and root vegetables.
Flavor profiles:
- The stuffed pork shank is savory and herbaceous, with a crispy exterior and tender interior.
- The rotmos is creamy and slightly sweet, with a nutty flavor from the rutabaga and a buttery richness from the cream.
Serving suggestions:
- Serve Fläsklägg med Rotmos as a hearty main course for a cozy winter dinner.
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Region: Swedish
Taste: Savory, Tangy, Rich, Comforting, Herby