Raspeball

Method

1. Rinse 80 g of lightly salted pork belly under cold water to wash off surface salt. Put it in a wide saucepan with 1 litre of cold water, bring slowly to the boil and skim the grey foam, then lower the heat and simmer gently, uncovered, for 30 minutes. Keep the broth at a lazy bubble — it will cook the dumplings.
2. While the pork simmers, boil 60 g of peeled potato in a small pan of salted water until it collapses on a knife point, about 20 minutes. Drain well, return to the dry pan for a moment to steam off, then mash completely smooth and leave to cool.
3. Peel 250 g of raw floury potatoes and grate them on the finest side of a box grater into a bowl — the mass should be a pale, wet pulp rather than shreds. Tip it into a clean tea towel and wring hard over a second bowl to squeeze out the juice.