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Flæskesteg is a classic Danish dish that showcases the rich flavors of succulent roast pork with a crispy crackling crust. This traditional recipe has been passed down through generations, delighting Danish families and visitors alike.



The combination of tender meat, aromatic seasonings, and the coveted crackling makes flæskesteg a centerpiece for festive occasions or a comforting Sunday meal. This detailed recipe will guide you through the steps to achieve a perfectly roasted flæskesteg, ensuring a memorable culinary experience.

 

Ingredients

  • 4-5 pounds of boneless pork roast (preferably from the loin or belly)

  • Salt, to taste

  • Pepper, to taste

  • 1 tablespoon of vegetable oil



Instructions


1. Preparing the Pork:

   - Preheat your oven to 450°F (230°C).

   - Place the pork roast on a clean, dry surface and pat it dry with paper towels.

   - Using a sharp knife, score the skin of the pork in a diamond pattern, ensuring not to cut into the meat.

   - Rub salt generously into the scored skin, allowing it to penetrate the slits and flavor the meat.

   - Season the meat with pepper, rubbing it evenly over the entire surface.


2. Preparing the Roasting Pan:

   - Place a roasting rack inside a deep roasting pan to elevate the pork above the drippings.

   - Drizzle the vegetable oil onto the rack and spread it evenly to prevent sticking.



3. Roasting the Pork:

   - Place the pork roast on the prepared rack, ensuring the scored skin is facing up.

   - Insert a meat thermometer into the thickest part of the meat, avoiding contact with the bone.

   - Transfer the roasting pan to the preheated oven, positioning it in the middle rack.

   - Roast the pork at 450°F (230°C) for 20 minutes to jump-start the crackling process and seal in the juices.

   - Reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C). The extended cooking time allows for the crispy crackling to develop.



4. Achieving the Perfect Crackling:

   - About 30 minutes before the pork is done, increase the oven temperature to 475°F (245°C).

   - Monitor the crackling closely during this phase to avoid burning.

   - The crackling should blister and become crispy, with a golden brown color. Adjust the oven temperature if necessary to ensure even browning.

   - If the crackling needs further attention after the pork is cooked, remove the meat from the oven and cover it with foil to keep warm.

   - Switch the oven to the broil setting and place the crackling under the broiler for a few minutes until it reaches the desired crispiness. Be vigilant to prevent burning.



5. Resting and Carving:

   - Once the pork reaches the desired internal temperature, remove it from the oven and let it rest on a cutting board for at least 10-15 minutes.

   - This resting period allows the meat's juices to redistribute, resulting in tender, juicy slices.

   - Carve the flæskesteg into thin slices, ensuring to include both the succulent meat and the crispy crackling.


Serving Suggestions:

Flæskesteg is traditionally served with a variety of accompaniments, such as caramelized potatoes, pickled red cabbage, warm apple sauce, and a rich brown gravy. Garnish the dish with fresh herbs, such as rosemary or thyme, for an added aromatic touch. Enjoy this Danish culinary treasure with family and friends, celebrating the flavors and tradition it represents.



Note: The cooking time may vary depending on the size and thickness of the pork roast. It is essential to rely on the internal temperature reached to ensure the meat's safe consumption, rather than solely relying on cooking times.

 


Flæskesteg


Flæskesteg is a true delight for any pork lover, and this traditional Danish recipe ensures a succulent, flavorful, and crispy result. With its expertly seasoned crackling and tender meat, this dish is perfect for festive gatherings or special occasions. Enjoy the authentic taste of Denmark with this classic Flæskesteg recipe. Skål!



Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.

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