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Flæskesteg

Name: Flæskesteg
Total time: 150 min
Yield: Serves 6
Cuisine: Denmark
Ingredients: 1kg (skin-on, in one piece) Pork belly; 1 tbsp Salt; 1 tsp Black Pepper; 3 leaves Bay leaf; 5 pods Clove; 300ml Water; 1 tbsp All-purpose flour; 1 Beef Bouillon

Main Dish

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐

Skin-on pork roasted until the crackling is crisp — Denmark's Christmas roast pork.

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📖 The Story Behind This Dish

Flæskesteg is Danish roast pork: skin-on pork shoulder or belly has the rind scored deeply, rubbed with salt, and roasted until crisp. The crunchy crackling, 'svær,' is the greatest treat, and it's essential at Christmas Eve dinner. It's served with brown sauce, caramelized potatoes, and red cabbage.

🌆 Where it's eaten: On Christmas Eve at a candlelit Danish family table, roast pork with crisp crackling is carved and the sound of the knife rings out.

🥕 Ingredients (serves 6)

Pork belly 1kg (skin-on, in one piece)
Salt 1 tbsp
Black Pepper 1 tsp
Bay leaf 3 leaves
Clove 5 pods
Water 300ml
All-purpose flour 1 tbsp
Beef Bouillon 1

👩‍🍳 Instructions

Score the pork rind deeply at 5mm intervals (don't cut into the meat).
Rub plenty of salt into the rind and tuck bay leaves and cloves into the cuts.
Place rind-side up on a roasting tray, add water, and roast at 200°C for 1 hour.
Lower the heat to 160°C and roast 40 more minutes.
Finally raise to 240°C and roast 10–15 minutes until the rind bubbles up and turns crisp.
Add flour and beef bouillon to the roasting juices to make a sauce, and carve.

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