This is a recipe for Flæskesteg, a traditional danish pork roast. I didn’t like the recipes i found online, so here it is.

image credit: arla.dk

Usually served with potatoes and other vegetables, depends how scared you are of heart disease XD

I’m not sure what part of the pig you use for this, to source the correct one from a local butcher. i will update the post when i figure it out.

Ingredients

  • 1 flæsketeg
  • ~10 laurel leaves
  • salt
  • brunsovs or just brunsovs thickener (if making the sauce without coloring)

Instructions

  1. Place the flæskesteg upside-down in a pot with a bit of boiling water (skin facing down). There should be just enough water to wet the skin.
    Leave it there for 15-20min. Ideally it should not touch the bottom, we are not trying to cook it here.

  2. Take it out, dry the skin if necessary, and salt it: rub approx. 2 teaspoons of salt x KG of flæskesteg. Put some laurel leaves in the cuts.
    Some people put the salt in the cuts in the skin, but im not sure if its a good idea or not

  3. Pre-heat oven to 180°C (no convection, but this needs to be checked experimentally)
    Place the prepared flæskesteg in a tray; use potatoes or balls of tinfoil to get it as level and horizontal as you can, otherwise the skin will not heat evenly.

  4. Add 1cm of water in the tray, then bake it in the oven. Time depends on the size of the flæskesteg: I did 2 hr for a 2.3kg flæskesteg.
    Check every 30min and add more water if its about to dry off.

  5. Once is done cooking, its time to do the skin: This is the hard part.

  • Take it out, remove the remaining water and keep it for later.
  • Place the flæskesteg back in, towards the bottom of the oven and set the mf to max (~250° C) in top grill mode.
  • Watch it the whole time, this process only takes ~60s. Bubbles will begin to form on the skin, making it crispy, but it will burn super fast immediately after.
  • As soon as the bubbles have stopped forming and it starts to burn, turn off the oven and open it to quickly cool it down.
  1. After its done, let it rest for 15 min before cutting it up and serving it.

Sauce

the one time i tried this it came out kinda meh, so feel free to experiment

Take the liquid you saved from the tray, with all the fat and stuff. Optionally strain it a bit if its just too greasy.
Bring it to a boil and add the brunsovs thickener until its the consistency you want. Mix until uniform, and season.