Denmark
Flæskesteg
Pork roast with crackling that shatters. The sound is the point.
150 minTime
39 gProtein each
mildSpice
Make it your way
Grandma's wayPork roast with crackling, rødkål and potatoes.
The original756kcalsame
39 gproteinsame
7 gfibresame
150minutessame
Classic flæskesteg.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Score the rind down to the meat at 1 cm intervals. Rub salt deep into the cuts and tuck in bay leaves and cloves.
- 2Set the pork rind down in a tray with 2 cm of water. Roast at 200°C for 20 minutes, then turn rind up.
- 3Roast at 200°C until the centre reaches 65°C.
- 4Red cabbage: braise with butter, vinegar, sugar and jelly over low heat.
- 5For crackling, raise the oven to 250°C or use the grill until the rind blisters all over.
- 6Rest 15 minutes, carve between the crackling ridges and serve with potatoes and cabbage.
Serve it like this
Carve into thick slices with a strip of crackling on each. Serve with potatoes, rødkål and brown gravy on warm plates.
