Peel and coarsely grate the potatoes and onion. Squeeze out excess moisture using a clean kitchen towel.

In a large bowl, whisk eggs, milk, flour, salt, and pepper until smooth. Add grated potatoes and onion. Mix well.

Heat butter or oil in a non-stick skillet. Spoon batter into small round pancakes and flatten slightly. Fry on medium heat for 3–4 minutes per side until golden and crisp.

In a separate pan, fry the pork slices until browned and crispy.

Serve raggmunk hot with fried pork and a generous spoon of lingonberry jam.