The Germans have something similar, called "Eisbein". It's a pork knuckle that has been cured with curing salts and also boiled with root vegetables. (Essentially the same as corned beef, but made with pork.) The dish is quite similar, but I have not eaten this with swedes as the main ingredient for the mash. Will give this a go once winter comes around again!
Sure, it's more of a method really. Never measure anything when I make it.I like this and I have a lot of pork chops in the freezer that need to be cooked. I would like to try it. Can I have the basic recipe?
okay..i am a bit pissed i didnt get an invite. that looks AWESOMEHawaiian ahi sashimi platter for last night's family supper. One of the vendors at farmers' market sells very fresh ahi for $8–10 a pound, crazy cheap compared to $26 a pound at the supermarket. Here's 2 lbs—managed to get it all on one plater. Eaten with shoyu and hot mustard.