This recipe is most complicated one that I’m going to do. It’s for flæskesteg — pronounced ‘fleskesty’, which is roast pork. Danes love pork. There are pig farms all over Denmark and you will find a pork dish at nearly every big Danish dinner.
Because flæskesteg on its own might not be especially Danish, I’m going to tell you how to make some side dishes to go with it, then you can have flæskesteg like you would in Denmark.
So with this flæskesteg I’m going to tell you how to make brunede kartofler (browned potatoes) and rødkål (braised red cabbage).
For the flæskesteg
A pork loin joint
1 tbsp salt
Some bay leaves
For brunede kartofler
1 kg small potatoes
3 dessert spoons sugar
For the rødkål
1kg chopped red cabbage
200ml red wine
2 tbsp sugar
200ml white vinegar
1 tsp salt
Cut the rind of the pork deeply so there are lines in it that go through the fat but not into the meat.
Rub the fat with water and then rub it with salt. Put a few bay leaves into the cuts in the rind.
Put the meat in a baking tin and half fill with water so the water covers some of the meat but does not touch the rind. Cook at 180 degrees c for 2 hours.
When it is cooked, let it rest for about 10 minutes before carving.
While you are waiting, you could always steal a bit of the crackling to munch on.
Peel and boil the potatoes and drain them off.
With the sugar, cover the base of a frying pan and cook until the sugar turns to caramel.
Add the butter and stir them together.
Now add the boiled potatoes to the mix, coating them in the sugary butter and cook until golden brown.
Chop the cabbage finely.
Now melt the butter in a pan.
And stir-fry the cabbage.
When it is sizzling add the vinegar and cook until it simmers.
Add the wine.
Also add the sugar and salt then put the lid on and cook on a low heat for one hour.
Serve it all up together with a little brown gravy.
Tip: If you have left over pork and cabbage, these can be eaten cold on a slice of rye bread as an open sandwich just like you would find in Denmark.
I hope you enjoy your feast. Ours was yummy.