4 servings

800 g firm potatoes
4 dl milk
2 eggs
2 dl wheat flour
2 eggs
2 tsp salt
1 tbsp butter

400 g diced pork belly
2 yellow onions
2 apples
1 tsp black pepper, coarse

Stir-fried lingonberries

Preheat oven to 200 °C (392 °F).

Cut the rind into squares. Place the pork with the rind in a baking dish.

Roast in the middle of the oven for 20 min.

Peel and chop the onion. Core and chop the apples.

Remove the baking dish, increase the heat to 225 °C (437 °F).

Turn the pork with the rind facing up and pepper. Place the apples and onion on top.

Roast for another 30 minutes.

Carve the pork.
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Mix together flour and salt. Pour in milk while stirring. Add butter and eggs.

Season with salt.

Coarsely grate the potatoes. Squeeze out the liquid and add to the batter.

Fry in butter over medium heat for 3-4 minutes on each side.

Calculate about 1 dl batter per doughnut.

Can also be cooked in a waffle iron for 3-5 minutes.