Burning love with raw pickled beets

For 6 people:

1 kg pork in one piece
salt, 6 onions
2 tablespoons of sugar
1 handful fresh parsley
1,2 kg potatoes
50 g butter, 1 dl whole milk
salt and peber
Optional: 2 cloves of garlic

Cut the pork into long, thin strips, about 1 cm wide and 3 - 4 cm long. Sprinkle with salt. Place them in a baking pan with baking paper and roast them in the oven at 220 degrees until crispy. In the meantime, peel the potatoes and cut them into small pieces. Boil them in unsalted water until they are very tender. Mash them with milk and butter. Season with salt and, if desired, pressed garlic. Cut the onions into rings and glaze them in sugar and a little butter on a hot pan. Quickly turn down the heat. Let them simmer for a long time.

Raw pickled beets
600 g fresh beetroot

Marinade of:
1 tablespoons of acacia honey
2 tablespoons dark balsamic vinegar
2 tablespoons rasp oil
Lemon juice
Salt and pepper
Parsley

Peel the beets and cut them into long strips, possibly on a mandolin. Shake the marinade and spread it over the raw beets. Let them soak for a couple of hours before serving.

Coarse mustard:
1 teaspoon turmeric
45 g yellow mustard seeds
40 g brown mustard seeds
1 tablespoon mustard powder
1 teaspoon tarragon
½ teaspoon anise seeds
½ teaspoon ground allspice
1 tsp salt
1½ dl apple cider vinegar
3 tablespoons of sugar
1 tablespoon honey

Crush the mustard seeds and anise seeds in a mortar. Combine the ingredients in a saucepan. Reserve about ½ cup of the vinegar. Heat it up, stirring, until it boils. Use the remaining vinegar to dilute the mustard in the coming days. Can be eaten immediately, but will improve after standing for a couple of weeks.

Also see the beautiful and inspiring table setting we made for this dish, just here.