Scanian egg cake with crispy pork belly and lingonberries
Farmhouse food from Skåne: a thick, soft egg cake cooked slowly in a frying pan and served straight from the pan with crisp fried salted pork belly and lingonberry jam. It can also be finished in the oven.
- 45 minTime
- 23 minHands-on
- 4Portions
- ≈ 27 krper portion
- 820kcal per portion
Ingredients for 4 portions
- 2 ½ dlPlain flour
- 6 dlMilk
- 8Eggs
- to tasteSalt
- 400 gSalted pork belly, sliced
- 1 tbspButter, for the pan
On the side
- 2 dlLingonberry jam
Method
- Whisk the flour into half the milk to a smooth batter. Whisk in the rest of the milk, the eggs and a little salt – the pork is salty.
- Fry the pork slices in a large heavy frying pan, ideally cast iron, over a medium heat for 8–10 minutes, until crisp and golden. Lift them out and keep warm.
- Pour off the fat, leaving about 2 tablespoons in the pan. Add the butter and pour in the batter.
- Cover with a lid and let the egg cake set over a low heat for about 20 minutes, until golden brown underneath and almost set on top.
- Turn the egg cake: slide it onto a lid or large plate and flip it back into the pan. Cook for another 3–5 minutes, until golden on that side too.
- Cut the egg cake into wedges and serve it straight from the pan with the pork on top and lingonberry jam.
The cost is estimated from Swedish grocery prices.
