Swedish

Rotmos och fläsklägg

A classic Swedish plate of tender, rimmed pork hock served with rustic rutabaga mash enriched with the fragrant cooking broth. The meat should be soft enough to pull from the bone, with sharp mustard alongside.

Ingredients

• Rimmad fläsklägg, bone-in900g
• Cold water1.5 litres, or enough to cover
• Yellow onion, halved1
• Carrot, roughly chopped1
• Bay leaf1
• Whole allspice berries6
• White peppercorns6
• Rutabaga, peeled and cubed450g
• Floury potatoes, peeled and cubed300g
• Carrots, peeled and sliced150g
• Butter25g
• Ground white pepperto taste
• Saltonly if needed
• Swedish coarse mustardfor serving

Method

1. Rinse the rimmed pork hock briefly under cold water to remove excess surface salt.
2. Place the pork hock in a pot and cover with cold water.
3. Bring to a gentle boil and skim off any foam from the surface.
4. Add the onion, chopped carrot, bay leaf, allspice, and white peppercorns.
5. Simmer gently with the lid slightly ajar for 1 hour 45 minutes to 2 hours, until the meat is very tender and loosens easily from the bone.
6. Lift the pork hock from the pot and keep it warm, then strain and reserve the cooking broth.
7. Place the rutabaga in a clean pot and add enough reserved broth to just cover it, using some water if the broth tastes very salty.
8. Simmer the rutabaga for 20 minutes.
9. Add the potatoes and sliced carrots to the pot and continue simmering for 20 to 25 minutes, until all the vegetables are completely tender.
10. Drain the vegetables, reserving the cooking liquid.
11. Mash the vegetables coarsely with the butter, adding a little reserved liquid until the rotmos is soft but not loose.
12. Season the rotmos with ground white pepper and add salt only if needed.
13. Remove the pork meat from the bone in large pieces, keeping some of the soft fat and rind if desired.
14. Serve the warm rotmos with the fläsklägg and a spoonful of coarse Swedish mustard.

Common questions