📝 About This Recipe
Flæskesteg is the undisputed king of the Danish Christmas table, celebrated for its succulent meat and the holy grail of Scandinavian cooking: perfectly crisp, salty crackling. This traditional roast loin features the aromatic infusion of bay leaves and cloves, creating a nostalgic scent that defines hygge. What makes this dish truly special is the contrast between the melt-in-your-mouth tender pork and the glass-like crunch of the rind.
🥗 Ingredients
The Pork Roast
- 2 kg Pork Loin Roast (with the rind/skin on and even fat layer)
- 3 tablespoons Coarse Sea Salt (crucial for the crackling)
- 1 teaspoon Whole Black Peppercorns (freshly cracked)
- 5-6 pieces Dried Bay Leaves (tucked into the rind)
- 6-8 pieces Whole Cloves (optional, for traditional aroma)
Roasting Base & Gravy
- 750 ml Boiling Water (to create steam and base for sauce)
- 1 large Onion (quartered)
- 1 large Carrot (roughly chopped)
- 100 ml Heavy Cream (for a silky gravy)
- 2 tablespoons All-purpose Flour (mixed with cold water for thickening)
- 1 tablespoon Red Currant Jelly (to balance the savory flavors)
- 1/2 teaspoon Gravy Browning (Madkulør) (for that classic deep brown color)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Check the rind of your pork; if the butcher hasn't scored it, use a very sharp knife to score 1/2 cm wide strips through the rind and fat, but be careful not to cut into the meat itself.
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2
Rub the coarse sea salt generously all over the rind, making sure it gets deep down into every single cut. This is the secret to making the skin puff up and become crispy.
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3
Insert bay leaves and cloves into the scored slits at regular intervals across the roast for an authentic Danish aroma.
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4
Place the pork on a wire rack set inside a roasting tin. To ensure the rind cooks evenly, the roast must be level; if one side is lower, prop it up with a piece of crumpled aluminum foil or a slice of potato underneath.
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5
Pour the boiling water into the roasting tin along with the quartered onion and chopped carrot. This prevents the drippings from burning and creates the base for your gravy.
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6
Place the roast in the center of the oven. Roast for about 1 hour and 30 minutes. Check the water level occasionally; if the pan is getting dry, add a bit more hot water.
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7
After 90 minutes, check the internal temperature with a meat thermometer. You are looking for 65°C (149°F). If the crackling isn't perfectly crisp yet, increase the oven temperature to 250°C (480°F) or turn on the broiler/grill function.
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8
Watch the roast like a hawk during this high-heat stage! It takes only minutes for the crackling to go from perfect to burnt. Remove the roast when the skin is bubbly and golden and the internal temp reaches 68-70°C (155-158°F).
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9
Transfer the pork to a carving board and let it rest uncovered for at least 20 minutes. Do not cover it with foil, as the steam will soften your hard-earned crackling.
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10
While the meat rests, strain the liquid from the roasting tin into a saucepan. Skim off the excess fat, leaving just a little for flavor.
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11
Bring the liquid to a simmer. Whisk in the flour/water slurry to thicken. Stir in the heavy cream, red currant jelly, and gravy browning. Season with salt and pepper to taste.
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12
Carve the roast by cutting between the score marks into thick, juicy slices. Serve immediately while the crackling is at its peak crunch.
💡 Chef's Tips
The most common mistake is cutting into the meat when scoring the rind; if juices escape upward, the crackling will become soggy rather than crisp. Always ensure the roast is perfectly level in the oven so the fat renders evenly across the entire surface. If the crackling is stubborn, rubbing a little bit of vinegar on the skin before salting can help break down the fibers for a better crunch. Leftovers are legendary; slice the cold pork thin and serve on rye bread with red cabbage for a classic Danish 'smørrebrød'.
🍽️ Serving Suggestions
Serve with 'Brunede Kartofler'—small potatoes caramelized in sugar and butter. Include a side of warm, sweet and sour Danish red cabbage (Rødkål). Pair with a robust Scandinavian Aquavit or a dark, malty Christmas ale. A side of pickled cucumbers (Agurkesalat) provides a bright acidity to cut through the richness of the pork.