Black pudding with sugared lingonberries and crispy pork
DESCRIPTION
Swedish comfort food at it's best and one of my favorite dishes: Black pudding with sugared lingonberries, crispy fried pork belly and butter fried, brown sugar candied apples!
INGREDIENTS (4 Portions)
2 x 500 g black pudding
400 g cured pork belly
2 red apples
A bunch pf parsley
225 g lingonberries
90 g sugar
Butter for frying
INSTRUCTIONS
1. Combine lingonberries with sugar, let rest until the sugar dissolves (a couple of hours if they are frozen)
2. Fry cured ("rimmad") pork belly on medium to high heat until the fat renders and it becomes crispy. Stir often to get an even crispness. Remove from pan and put on some kitchen paper to crisp up even more.
3. Cut the Black pudding in cubes. Fry it in the same pan as the pork with a nub of butter and the fat from the pork belly. Fry it in 3 batches to not overcrowd the pan (make sure every batch gets both butter and fat from the pork belly).
4. Fry cubed red apple in butter in a separate pan until a bit soft, then add a splash of water and sprinkle with brown sugar. Fry until all water has evaporated and it becomes a bit sticky.
5. Put the black pudding in the middle of a pate, top with the crispy pork belly, candid apples and top with parsley!
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