Name: Flæskesteg
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Danish
Ingredients: approx. 2 kg pork loin (kamsteg) with rind – ask the butcher to score the rind crosswise down to the fat, about every 5 mm; 2–3 tbsp coarse salt; 6–8 bay leaves; freshly ground pepper; pan juices from the roasting tray; approx. 500 ml stock (pork or vegetable); 2 tbsp flour, mixed smooth with a little cold water; 100 ml cream; 1 tbsp redcurrant jelly; salt and pepper; 1.5 kg small waxy potatoes, boiled and peeled; 75 g sugar and 25 g butter for the caramelised potatoes; sweet-and-sour red cabbage (rødkål), homemade or ready-made

Ingredients

Roast

approx. 2 kg pork loin (kamsteg) with rind – ask the butcher to score the rind crosswise down to the fat, about every 5 mm
2–3 tbsp coarse salt
6–8 bay leaves
freshly ground pepper

Brown gravy

pan juices from the roasting tray
approx. 500 ml stock (pork or vegetable)
2 tbsp flour, mixed smooth with a little cold water
100 ml cream
1 tbsp redcurrant jelly
salt and pepper

Sides

1.5 kg small waxy potatoes, boiled and peeled
75 g sugar and 25 g butter for the caramelised potatoes
sweet-and-sour red cabbage (rødkål), homemade or ready-made

Method

Preheat the oven to 220 °C (conventional). Place the roast rind-side down in a roasting tray and pour in enough boiling water for the rind to sit about 2 cm deep. Cook in the oven for 20 minutes – this opens up the scoring.
Take the roast out, turn it over and pat the rind thoroughly dry. Rub the salt well into the cuts, tuck the bay leaves into them and season the sides of the meat with pepper.
Set the roast on a rack over the tray, add a little water to the tray and reduce the oven to 180 °C. Roast for about 1¼ to 1½ hours until a meat thermometer reads 65 °C in the centre. Top up the water as needed so the juices don't burn.
If the crackling is not crisp all over, turn the oven up to 250 °C or the grill setting and roast for another 5–10 minutes until the rind puffs up – stay close and watch it. Then let the roast rest for about 15 minutes.
For the gravy, strain the pan juices into a saucepan, skim off the fat and make up to about 600 ml with stock. Bring to the boil, thicken with the flour mixture, simmer for a few minutes and season with cream, redcurrant jelly, salt and pepper.
For the caramelised potatoes (brunede kartofler), melt the sugar in a frying pan over medium heat until golden. Stir in the butter and toss the rinsed, still damp potatoes in it until glossy all over.
Slice the roast – it is easier with the crackling facing down. Serve with red cabbage, caramelised and boiled potatoes and the brown gravy.

The story behind the dish

Flæskesteg is a traditional Danish pork dish, usually made from the loin (kamsteg) or the neck (nakkesteg). On Christmas Eve and at the julefrokost it is the festive roast in many Danish families.

Its hallmark is the scored, crispy crackling (svær), considered a delicacy. The roast is traditionally served with warm red cabbage, caramelised and boiled potatoes and brown gravy.

Enjoy it at Dansk Cottage

A flæskesteg needs time – and on holiday you have it. While the roast takes care of itself in the oven, the table gets laid, and the crunch of the crackling is part of carving it. Risalamande makes the perfect dessert afterwards.

The cottage kitchen · Discover Søby · Experience Ærø

Ingredients

Roast

Brown gravy

Sides

Method

The story behind the dish

Enjoy it at Dansk Cottage

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