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Name: Mulgipuder
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Estonia
Ingredients: 200 g pearl barley; 1.2 l water; 800 g waxy potatoes; 2 tsp salt; 40 g butter; 200 g smoked pork belly; 4 tbsp lingonberry jam

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Estonia1 h 15 minServes 4déjà cuisiné

Mulgipuder

Ingrédients7

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

céréaleautrelégumeépice et saucelaitier et œufviandefruit

Préparation

Rinse the pearl barley, then simmer it in the salted water until nearly tender, about 40 minutes.
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.
Mash the mixture into a thick, slightly coarse porridge. Stir in the butter and season with salt.
Dice the smoked pork belly and fry it until the fat renders and the pieces are crisp.
Serve the hot porridge topped with the fried pork and a spoonful of lingonberry jam.