📝 About This Recipe
A cornerstone of Danish soul food, this open-faced sandwich elevates the traditional roast pork dinner into a handheld masterpiece. It features succulent pork loin topped with legendary 'sværd' (crackling), tangy braised red cabbage, and sharp pickles, all layered on buttered rye bread. This dish is a symphony of textures—crunchy, tender, and velvety—perfectly capturing the cozy essence of Scandinavian comfort.
🥗 Ingredients
The Roast Pork (Flæskesteg)
- 1.2 kg Pork Loin Roast (with skin on and scored through the fat)
- 2 tablespoons Coarse Sea Salt (be generous to ensure crispy skin)
- 10-12 pieces Whole Cloves (tucked into the scoring)
- 4-5 pieces Bay Leaves (placed in the roasting pan)
- 500 ml Water (for the roasting pan to keep meat moist)
Braised Red Cabbage (Rødkål)
- 500 grams Red Cabbage (finely shredded)
- 100 ml Apple Cider Vinegar
- 3 tablespoons Red Currant Jelly (for sweetness and shine)
- 1 tablespoon Duck Fat or Butter (for sautéing)
The Sandwich Base & Garnish
- 4 thick slices Danish Rye Bread (Rugbrød) (dense and dark)
- 2 tablespoons Salted Butter (at room temperature)
- 12-16 slices Pickled Cucumbers (Agurkesalat) (sweet and sour style)
- 4 tablespoons Mayonnaise (high quality or homemade)
- 1 handful Fresh Parsley (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Ensure the pork skin is scored deeply through the fat, but not into the meat, at 5mm intervals.
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2
Rub the coarse sea salt thoroughly into the skin, making sure plenty of salt gets down into every single score line; this is the secret to perfect crackling.
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3
Insert bay leaves and cloves into the scores randomly for aromatic infusion. Place the roast on a rack in a roasting pan.
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4
Pour the water into the bottom of the pan and place in the oven. Roast for approximately 1.5 to 2 hours until the internal temperature reaches 75°C (167°F).
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5
While the pork roasts, prepare the cabbage. Melt duck fat or butter in a large pot over medium heat and add the shredded red cabbage.
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6
Stir in the cider vinegar and red currant jelly. Cover and simmer on low for 45 minutes, stirring occasionally, until tender and glossy.
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7
Check the pork crackling. If it isn't perfectly bubbly and crisp when the meat is done, turn on the broiler (grill) for 2-3 minutes, watching it constantly to prevent burning.
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8
Remove the roast from the oven and let it rest, uncovered, for at least 15-20 minutes. Do not cover it, or the steam will soften the crackling.
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9
Slice the rye bread into thick, sturdy slices and spread a generous, even layer of salted butter over each.
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10
Carve the roast into thick slices, ensuring each slice has a piece of the crispy crackling attached.
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11
Place a dollop of mayonnaise on the buttered bread, then layer 2 slices of warm roast pork on top.
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12
Top the pork with a generous spoonful of the warm braised red cabbage and 3-4 slices of pickled cucumbers.
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13
Garnish with a sprig of fresh parsley and serve immediately while the contrast between warm meat and cool pickles is at its peak.
💡 Chef's Tips
Ensure the roast lies perfectly flat in the oven; if one side is lower, prop it up with a piece of crumpled foil or a potato so the skin browns evenly. Always use coarse salt rather than table salt, as it draws out moisture more effectively for a better crunch. If you can't find Danish rye bread, use the densest pumpernickel available; avoid soft white breads which will collapse under the weight of the toppings. Leftover red cabbage actually tastes better the next day, so feel free to make a double batch for future meals.
🍽️ Serving Suggestions
Pair with a cold Danish pilsner or a dark lager to cut through the richness of the pork fat. A small glass of Akvavit (snaps) is the traditional accompaniment for a festive lunch. Serve with a side of extra crackling in a bowl for those who can't get enough crunch. For a lighter side, a simple green salad with a sharp mustard vinaigrette balances the savory flavors beautifully.