Flæskesteg

Name: Flæskesteg
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 8
Cuisine: New Nordic
Ingredients: 1.5 kg pork chop joint, with bones still intact, and the rind scored at 5 mm intervals; 2 tbsp fine salt; 8–10 dried bay leaves; 350 ml pork or vegetable stock; A splash of red wine or red wine vinegar; 3 apples, cored and sliced into 8 wedges; 50 g butter; 2 tbsp plain flour; 2 large carrots, onions or parsnips, or 4 celery sticks, for roasting; 20–24 cloves; 12 small red onions, halved

Pork Roast with Crackling

Preparation info

Serves
8

Difficulty
Medium
Ready in
2 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Every Dane has a strong opinion on how to get the best crackling. But it’s generally agreed that you need to cut grooves deep through the rind into the fat and rub it liberally with salt. For added flavour, add a few bay leaves and stud the length of the rind with cloves.

Ingredients

1.5 kg pork chop joint, with bones still intact, and the rind scored at 5 mm intervals
2 tbsp fine salt

Europe
Denmark
Main course
Nordic
Copenhagen

Method

Pat the meat dry. Rub the skin liberally with salt, then rub salt all over the outside of the meat. Insert bay leaves at regular intervals in the score marks along the rind, then stud the 2 outer edges of the rind with cloves. Chill overnight.

The next day, preheat the oven to 220°C (425°F)