Flæskesteg (Danish Roast Pork with Crackling)
In short: Pork loin roasted with scored rind until the crackling blisters, served with a rich pan gravy, the centerpiece of the Danish Christmas table. It takes about 2 h 40 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 2 h 10 min
- Resting
- 4 h 15 min
- Total
- 2 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 600 kcal
Flæskesteg is the roast pork at the heart of a Danish Christmas dinner, and a Sunday favorite all year. It all depends on the rind: scored, salted and dried, then hit with high heat at the end until it puffs into a crackling that shatters under a fork. Serve it with caramelized potatoes, sweet and sour red cabbage and a brown gravy made from the pan juices.
Instructions
- Pat the rind dry. With a very sharp knife, score through the rind and fat at 1 cm (1/2 in) intervals, without cutting into the meat. Rub the salt into the rind and cuts, rub the pepper over the meat and push the bay leaves into the cuts. Refrigerate uncovered for at least 4 hours, or overnight.
- Heat the oven to 180°C (350°F). Brush off excess salt and pat the rind dry again. Set the roast on a rack in a roasting pan and pour the water into the pan.
- Roast for 1 hour 20 minutes to 1 hour 45 minutes, until a thermometer in the center reads 60°C (140°F).
- Raise the oven to 250°C (480°F) and roast for 15 to 20 minutes more, watching closely, until the crackling is puffed, blistered and golden and the meat reaches 68°C (155°F).
- Move the roast to a board and tent only the meat loosely with foil. Rest for 15 to 20 minutes.
- For the gravy, pour the pan juices into a jug, skim off most of the fat and add water to make 500 ml (2 cups). Melt the butter in a saucepan, stir in the flour for 1 minute, then whisk in the juices.
- Simmer the gravy for 8 minutes, then stir in the cream and red currant jelly and season to taste.
- Cut off the crackling in strips, slice the meat and serve with the gravy.
Tips
- Dry rind gives the crispest crackling. Leave the scored pork uncovered in the fridge for several hours, and pat the rind dry with paper towels again before it goes in the oven.
- If the crackling will not blister, put the roast under the top grill for a few minutes, watching constantly. Or cut the rind off and roast it separately on a tray at 250°C (480°F) until puffed.
Questions and answers
What temperature should the pork reach?
This roast comes out at about 68°C (155°F) after the crackling stage and rises a couple of degrees as it rests. That gives sliceable, juicy meat. Pork is safe from 63°C (145°F) with a short rest.
Can I use pork shoulder or belly instead of loin?
Yes. Shoulder with the rind on needs 2 1/2 to 3 hours at 160°C (325°F) to turn tender, then a hot finish for the crackling. Pork belly with the rind on is another favorite.
Can I prepare the roast ahead?
Score and salt the rind up to 24 hours ahead. Leftover sliced roast keeps for 3 days in the fridge and is excellent cold on rye bread.
How long does it take to make Flæskesteg (Danish Roast Pork with Crackling)?
About 2 h 40 min in total: 30 min of preparation and 2 h 10 min of cooking.
How many calories are in Flæskesteg (Danish Roast Pork with Crackling)?
About 600 kcal per serving, with 52 g of protein, 3 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 3 g |
| Fat | 41 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
