Poutine râpée

Soak salt pork overnight in cold water in the refrigerator, then drain and dice. Use cold potable water and keep the full soak refrigerated; drain before dicing.

Use 1.5 kg raw peeled starchy potatoes; 600 g cooked peeled potatoes, mashed and cooled; 300 g fatty salt pork and the listed remaining ingredients. Grate raw potatoes very finely and squeeze as dry as possible through a cloth. Mix with mashed potatoes and pepper. Test a small ball in simmering water; add a little flour only if it fails to hold. Squeeze raw potato in small batches in a clean cloth until very dry. Mix lightly and test at a quiet simmer before any flour adjustment.

Divide into 8. Flatten a portion in damp hands, enclose an equal share of pork and seal into a large ball. Use damp hands, divide pork evenly, enclose completely and smooth all shell cracks.

Lower carefully into gently simmering water, spacing them apart. Cook at a bare simmer 2.5-3 hours until potato is cooked through and pork reaches at least 71°C/160°F. Drain and serve. Use roomy water at a bare simmer without rough stirring. Check tender grated potato and pork temperature in a test center, then lift gently and drain.