Pork and dumpling stew evoke many memories for me. I have always liked it and I remember from when I was little that Grandma made this wonderful dish! The crispy side bacon, along with an incredibly good sauce, root mash and potatoes. My Grandma was wonderful at cooking. She made traditional good Norwegian dishes. When my grandmother died, a cookbook was made but her recipes with pictures of children, grandchildren and great-grandchildren. To honor her, I have copied her recipe here. So this is for you Grandma :-)
Ingredients
- 1 kg lightly salted belly of pork
- 1 pcs swede
- 3 pcs carrot
- 2 tbsp butter
- 2 tbsp wheat flour
- 6 dl milk
- the frying fat
- salt and pepper
Step 1
Start by removing the skin on the belly of pork. The easiest way to do this is to lay the side bottle with the skin down on a bench, gently press down and cut with a sharp knife so that the entire skin / rind is cut off.
Step 2
Then divide the meat into neat strips. It is important that there is some thickness on the slices. I cut them into about 0.5 cm thick slices.
Step 3
Peel carrots and swede. Divide into fairly equal pieces and place in a saucepan of water. Peel a squash, grate it and put it in a saucepan with water. Now everything is ready to start with the food. Bring both pans to a boil and cook until tender. This takes about 20 minutes.
Step 4
Find a frying pan and add just a little butter. Fry the meat on a little over medium heat until it is really crispy. Place on a plate with paper towels so the fat gets clean. It is important that you save on the fat in the pan for this you should use in the sauce.
Step 5
Find a pan and add 2 tablespoons of butter and when the butter has melted, add the same amount of flour. Dilute with milk (Even easier to make if you heat the milk), and stir constantly when making the sauce. The sauce should be a little thicker than a regular white sauce. When you have added all the milk, pour the fat from the frying pan into the sauce and cook on low heat for 5 minutes. Season with salt and pepper.
Step 6
When the root vegetables are tender, pour off almost all the water and mash the vegetables with a hand mixer. Add butter and a little of the boiling water until you get a nice consistency. Season with salt and pepper.
Step 7
Pour off the water on the potatoes and now everything is ready to be served.
Find a large plate and add the stuffing, potatoes, plenty of sauce and a small pile of fried pork! Garnish with a little finely chopped parsley. Now you just have to enjoy this delicious Norwegian traditional dish. Good luck.
Her kan du se matkurset når jeg viser hvordan jeg lager Flesk og Duppe.
