Flæskesteg (Traditional Danish Roast Pork)

Roast pork with crispy crackling, served with potatoes and red cabbage.

Ingredients (Serves 4–6)

• 1.5–2 kg pork roast with rind (preferably pork loin or shoulder)

• 2 tsp salt

• 1 tsp black pepper

• 4–6 whole cloves

• 250 ml water or stock

To Serve:

• Boiled or roasted potatoes

• Red cabbage (rødkål)

• Brown gravy (brun sovs)

• Pickled cucumbers or cranberry sauce (optional)

Preparation

1. Prepare the pork:

   • Preheat oven to 200°C (390°F).

   • Score the rind in a diamond pattern with a sharp knife, cutting through the skin but not into the meat.

   • Rub salt and pepper all over the pork, pushing salt into the scored rind. Insert cloves into the scored rind if desired.

2. Roast the pork:

   • Place the pork in a roasting pan with the rind side up.

   • Pour water into the pan to keep meat moist.

   • Roast for 30 minutes at 200°C to start crisping the rind.

   • Reduce heat to 160°C (320°F) and roast for another 1–1.5 hours until meat is tender.

3. Crisp the crackling:

   • If the rind isn’t crispy enough, increase oven to 220°C (430°F) for the last 10–15 minutes, keeping a close eye to avoid burning.

4. Rest and slice:

   • Let the roast rest 10–15 minutes before slicing.

   • Serve with crackling on top.

Serving Suggestions

• Serve with boiled or caramelized potatoes, red cabbage, and gravy.

• Pickled vegetables or cranberry sauce complement the richness of the pork.