Pitepalt

Method

1. Cut 50 g of salted pork belly into 5 mm dice. Fry the dice in a dry frying pan over medium heat for 3-4 minutes, stirring, until the fat just begins to render and the edges colour lightly. Tip onto a plate and leave to cool completely — warm pork will slacken the dough.
2. Bring a wide, deep pan holding about 2 litres of water to the boil with 1 tbsp of salt, then turn it down so the surface only shivers. The palt must never be cooked at a rolling boil or they break up.
3. Peel 250 g of potatoes and grate them on the fine side of a box grater straight into a bowl. Gather the gratings in your hands and squeeze out roughly half the liquid — the mass should be damp, not wet. Work quickly so the potato does not darken.