Flæskesteg, the Danish version of roast pork, is a dish deeply rooted in tradition and widely enjoyed during Christmas and festive celebrations. This hearty meal is renowned for its crackling crisp skin, which is achieved by scoring the pork rind before roasting. It’s a meal that’s both satisfying to prepare and to eat, with its succulent meat and rich, savory flavors. Flæskesteg is usually accompanied by boiled potatoes, creamy sauce, and red cabbage, creating a festive and comforting meal that’s become a symbol of Danish culinary heritage.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients:
- 3 lb pork roast with rind
- 2 tbsp coarse salt
- 1 tsp black peppercorns
- 1 bouquet of bay leaves
- 1 tsp thyme
- Roasted potatoes and red cabbage, for serving
Instructions:
- Preheat oven to 350°F (175°C).
- Score the rind without cutting into the meat.
- Rub salt and crushed peppercorns into the scores.
- Place bay leaves and thyme on top of the roast.
- Roast until the rind puffs up and turns crispy.
- Let the meat rest before slicing.
- Serve with roasted potatoes and red cabbage.
Flæskesteg is a celebration on a plate, a dish that brings warmth and joy to any Danish table.
Flæskesteg has been a part of Danish cuisine for centuries, with the crackling skin being a cherished element. Traditionally, it’s the centerpiece of the Danish Christmas meal, served on December 24th, but it’s also enjoyed throughout the year for special occasions.
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