Pitepalt

Instructions

1. 1

   Grate the raw potatoes using the finest shredding disc on a food processor or a box grater. Do not drain the liquid; the potato starch is needed for the dough.

2. 2

   In a large bowl, mix the grated potatoes and their liquid with the salt and barley flour. Stir vigorously until a thick, sticky dough forms.

3. 3

   Bring a very large pot of heavily salted water to a rolling boil.

4. 4

   Wet your hands with cold water to prevent sticking. Take a handful of dough, form a deep well in the center, and fill it with a tablespoon of the raw, diced pork belly.

5. 5

   Carefully seal the dough over the pork, rolling it into a smooth, heavy ball about the size of a baseball. Drop immediately into the boiling water.

6. 6

   Repeat with the remaining dough. Once all palt are in the pot, reduce the heat to a steady simmer and cook for 45 minutes to ensure the raw pork inside cooks completely. Serve with copious amounts of butter and lingonberry jam.