Pitepalt

Prep time: 1 hour
Yields ~6 palts (3 portions)

Ingredients

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

Instructions

Prep

• Bring a large pot of water to a boil
• Cut the brined pork in 1x1 cm cubes
• Peal the potatoes
• Grate the potatoes (I highly recommend doing this in a food processor on the smallest grater you have)
• Squeeze the water out of the potatoes until what you are left with is 550g of potatoes

Making the dough

• In a food processor with a blade insert
  • Grated Potatoes | 225g
  • Flour | 120g
  • Salt | 4g
• Mix until it forms a loose dough - about 15 to 30 seconds
• Repeat for the rest of the ingredients
• Weigh out
  • Potato Dough | 110g
  • Cured Pork | 25g

Making the palt

• In your hand, make the dough flat and round
• Add pork to the center
• Shape into a ball
• Add to spoon and lower into boiling water
• Repeat until all palt are in the water
• Set a timer for 30-45 minutes and check for all palts to float

Served with

• Butter
• Lingonberries