Flæskesteg med Sprød Svær, Brunede Kartofler og Rødkål
Roast pork crackling with sour red cabbage and sweet caramel potatoes – it’s one of the most popular dishes in Danish cuisine. It’s served for special occasions such as Christmas or Sunday family dinners. The salted pork is scored to give the skin that extra crispness, while the addition of tangy red cabbage and golden caramelized potatoes compliment the meat perfectly.
With its unique blend of flavors and textures, you’ll want to try out this dish and keep it handy for special family gatherings!
Flæskesteg med Sprød Svær, Brunede Kartofler og Rødkål
The pork roast is served with small boiled potatoes that have been caramelized in a mixture of butter and sugar, creating a golden brown mass in the pan. On the side goes pickled red cabbage, to cut through the sweetness, and, last but not least, a wonderful sauce of thickened pan juices.
Ingredients
- 1 kg pork comb with rind and legs
- 1 l hot water
- coarse salt
- 4 bay leaves
- a few cloves
- 1 onion roughly chopped
- 1 ½ dl cream
- flour
- 1 knob of butter
- salt to taste
- pepper to taste
For the pickled red cabbage:
- 1 kg red cabbage
- 2 dl red wine vinegar
- 1,5 dl currant juice
- 150 g sugar
- 1 tsp salt
For the caramelized potatoes:
- 1 kg small potatoes
- 100 g sugar
- 30 g butter
Instructions
For the pork roast and crispy rind:
- Start by scoring the pork skin at 1/ 2 cm (1/4 inch) intervals, making sure not to cut too deep and slice the meat. Rub coarse salt over the skin, making sure it gets into the cuts and leave it to stand for half an hour.
- Preheat the oven at 160° C/ 320° F.
- Pour the hot water into the roasting dish and place the pork skin side down in the water. Place in the oven for about 30 minutes.
- Take the pork out of the oven. The skin should have constricted, making the cuts more visible. Pat the skin dry and place the bay leaves and cloves in between the cuts and sprinkle with more coarse salt.
- Discard the water in the pan and add fresh hot water instead. Add the pork skin side up this time, making sure the skin is level (you can use some balled up aluminum foil to adjust until the skin is perfectly horizontal. Add the onions around the meat.
- Turn the oven heat up to 175° C/ 345° F and put the meat back in to roast the meat for 1 hour or until the meat reaches an internal temperature of 65° C/ 150° F.
- Take out the roast pork and remove the cloves and bay leaves. Remove the onion from the pan juices and reserve them for later. If you like the crust crispier you can grill it until it's to your liking, but make sure it doesn't burn.
- Make a sauce by pouring the fat resulted from the roast into a saucepan (you can add a knob of butter if there isn't enough fat). Add the flour and stir well for a couple of minutes to form a roux. Add the cream and cook until the sauce thickens to a nice consistency.
- Strain the sauce to remove any clumps and season to your taste with salt and pepper.
For the pickled red cabbage:
- Shred the red cabbage, making sure the pieces are short and thin. Place the shredded cabbage in a large pot, add the vinegar and turn up the heat to bring it to a simmer.
- Cook for 30 minutes, stirring often so it doesn't burn.
- Next, pour in the currant juice, the red wine and sugar and simmer for another 30 minutes, until softened to your liking. Check during cooking – if you like it firmer cook it for less, and if you like it softer cook for a little longer.
- Place the hot cabbage in jars and place the lid on immediately. Once cooled, keep in the fridge to preserve.
For the caramelized potatoes:
- While the cabbage is cooking you can also cook the potatoes. Add them to a pot and cover with salted water. Boil them until tender and drain them, allowing them to cool completely then peel off the skins. (You can also do this the day before if you have the time.)
- Melt the sugar in a saucepan and cook it until it turns golden brown. At this point add the butter and stir thoroughly with a wooden spoon.
- Rinse the potatoes in cold water and drain them well, then add them to the caramel. Lower the heat and gently stir the potatoes in the caramel sauce until evenly coated and heated through. (they're best enjoyed immediately otherwise they'll lose their glossy shine.)
- Serve slices of the crispy pork with a generous portion of cabbage and caramelized potatoes on the side. And don't forget the pan juices sauce on top!
- Enjoy your delicious meal!
Notes
Tried this recipe?Let us know how it was!
