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–+ -10 servings
Flæskesteg served with rødkål, brown sauce, brunede kartofler and cracklings
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5 from 1 vote

Danish Flæskesteg (Pork Roast)

Danish Flæskesteg can be eaten warm, served with rødkål, brunede kartofler and brown sauce or cold on top of rye bread and garnished with rødkål.
Prep Time2 days
Cook Time3 hours
Additional Time15 minutes
Total Time2 days 3 hours 15 minutes
Servings: 8 -10 servings
Author: Pia Sonne

Ingredients

  • 4.5 lbs/2 kg Pork roast loin, side or top of neck with skin and a minimum of 1 inch of fat.
  • Bay leaves
  • Coarse sea salt
  • Water

Instructions

  • Optional: Score your roast and let it sit uncovered for 24-48 hours in the fridge before use if possible.
  • Preheat your oven to 400F / 200C.
  • Score the roast with a very sharp knife if you haven't already. Cutting thin strips through the skin and fat but not into the meat.
  • Rub the roast with plenty of salt, make sure to get salt in between all the cuts you made.
  • Place the roast on a rack in a roasting pan and place the bay leaves under the roast.
  • Pour water into the roasting pan until you have 1 inch/ 2.5 cm at the bottom of the pan.
  • Place the roast in the oven and cook until it reaches an internal temperature of about 140F / 60C.
  • Take the roast out of the oven and let it rest for about 15 min. before cutting and serving it.

Notes

  • Make sure to have water in the bottom of the roasting pan at all times. Otherwise, you'll end up with a dry roast and no juices for the flavourful brown sauce.
  • If the cracklings don't look crisp, you can turn up the temperature of the oven to 480F / 250C once the internal temperature of the roast hits 130F / 55C. Carefully watch the roast after doing so to avoid burning the cracklings.