Estonian Barley-Potato Mash (Mulgipuder) — Rustic Mulgimaa Comfort Food

• 180 gpearl barley
• 1000 gfloury potatoes (peeled and cut into 4 cm chunks)
• 1.1 lwater
• 2 tspfine sea salt (divided)
• 200 gsmoked pork belly (cut into 1 cm dice)
• 1large yellow onion (about 180 g, finely chopped)
• 0.5 tspground black pepper

Instructions

1. 1

   Rinse the pearl barley under cold running water until the water runs mostly clear, then drain it well. Put the barley into a heavy pot and spread it in an even layer across the bottom.

2. 2

   Place the potato chunks directly on top of the barley without stirring, then add the water and 1.5 tsp of the salt. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low and cover with a tight-fitting lid.

3. 3

   Simmer for 40 to 45 minutes, until the potatoes are completely tender and the barley is swollen and soft. Do not stir during this stage, because the layered cooking helps the barley cook without sticking aggressively to the bottom.

4. 4

   While the mash cooks, put the diced smoked pork belly in a cold frying pan and set it over medium heat. Cook for 8 to 10 minutes, stirring often, until the fat renders and the pork becomes browned and crisp at the edges.

5. 5

   Add the chopped onion to the pork fat in the pan and cook for 8 to 10 minutes more, until the onion is soft, golden, and lightly caramelized. Stir in the remaining 0.5 tsp salt and the black pepper, then keep the topping warm over very low heat.

6. 6

   When the potatoes and barley are done, remove the pot from the heat and mash everything together with a potato masher. Mash thoroughly but not until perfectly smooth, leaving the barley visible and the texture rustic.

7. 7

   Spoon the hot Mulgipuder into warm bowls or onto plates and make a shallow well in each serving. Top generously with the browned pork, onions, and rendered fat from the pan, then serve immediately.