Instructions:

1. Trim the rind off the pork and slice the meat into pieces between 0.5 and 1 cm thick. Place the pork in a cold frying pan and set it over medium heat. As the pork heats up gradually, it will release its own fat. If there isn’t much fat in the pan, add a splash of oil. Fry the pork over medium heat until it is golden brown and has a crispy crust. Remove the pork from the pan and set the rendered cooking fat aside for the sauce.

2. While the pork is frying, peel the swede and carrots. Cut them into rough chunks, then boil them until tender in a saucepan of unsalted water. Drain off the cooking water. Mash the vegetables, stir in the cream and butter, and season with salt and pepper.

3. Boil the potatoes until tender in lightly salted water.

4. Melt the butter in a saucepan and stir in the flour. Stir well until the roux comes away from the sides of the pan. Add half the milk and stir well. Add the rest of the milk and stir until the sauce is smooth. Let the sauce simmer gently for a few minutes, stirring constantly to prevent it from sticking. Strain the pork fat into the sauce and stir it in. Season to taste with salt, pepper, and, if desired, a little grated nutmeg.

Serve the fried pork with rutabaga mash, boiled potatoes and sauce. Sprinkle with finely chopped parsley or chives, and enjoy this Norwegian classic.