Mulgipuder

Ingredients7

• pearl barley200 g
• water1.2 l
• waxy potatoes800 g
• salt2 tsp
• butter40 g
• smoked pork belly200 g
• lingonberry jam4 tbsp

Method

1. Rinse the pearl barley, then simmer it in the salted water until nearly tender, about 40 minutes.
2. Peel the potatoes, cut them into chunks, and add them to the pot. Cook until both potatoes and barley are soft and most of the liquid is absorbed.
3. Mash the mixture into a thick, slightly coarse porridge. Stir in the butter and season with salt.
4. Dice the smoked pork belly and fry it until the fat renders and the pieces are crisp.
5. Serve the hot porridge topped with the fried pork and a spoonful of lingonberry jam.