Pork belly with rosti and creamy ‘shrooms with white wine

Pork belly is not at all as popular in Sweden as it is here, but it is getting more and more common, which is great. It seems like pork in general is coming back after being seen as ‘fatty’ for quite a long time.

This dish has almost the same components as last time I made pork belly, and I wouldn’t say that this is an improvement – just a variation – and just as good as the last recipe.

The crispy rosti (with both potatoes and Jerusalem artichoke) is crunchy and goes well with the tender meat underneath the crackling, and the creamy mushrooms certainly add nice flavours and brings the dish together.

I ended up with some left over creamy ‘shrooms and they came to use for lunch next day as a filling in an omelette. Yummy that too!

Pork belly, serves 2 portioner

2 slices pork belly with shallow cuts in the fat

salt

a few sprigs of thyme

Preheat the oven to 125C. Place the pork in a buttered dish. Massage the salt into the rind and season the meat all over. Place the thyme on top. Leave in the oven for two hours or until the meat is tender.

Turn the heat up to 250C and fry the meat for another 10 minutes until the crackling is crisp.

Rosti with Jerusalem artichokes, serves 2

4-5 medium potatoes

1-2 Jerusalem artichokes

a knob of butter for frying

salt, black pepper

Wash the potatoes and peel the artichokes. Melt the butter in a frying pan on medium-high temperature. Grate the root veg and place in four heaps in the pan. Flatten with a spatula and fry for 3-4 minutes on each side, until crspy on the outside and cooked through. Season.

Creamy mushrooms with white wine, serves 2-3

ca 100 g button mushrooms, sliced

1 clove of garlic

some fresh thyme

butter for frying

50 ml dry white wine

150 ml creme fraiche

100 ml cream

1-2 tsp dijon mustard

a few drops sherry vinegar

1 pinch of sugar

salt, white pepper

Brown the mushrooms and garlic in butter, but make sure not to burn the garlic. Add the wine and lower the heat. When the wine has reduced to half, then add the creme fraiche and cream. Let it thicken while stirring. Add dijon, thyme, vinegar and suger. Season.

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