Flæskesteg

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).

Ingredients:

For the flæskesteg
A pork loin joint
1 tbsp salt
Some water
Some bay leaves

For brunede kartofler
1 kg small potatoes
100g butter
3 dessert spoons sugar

For the rødkål
1kg chopped red cabbage
25g butter
200ml red wine
2 tbsp sugar
200ml white vinegar
1 tsp salt

Flæskesteg
Cut the rind of the pork deeply so there are lines in it that go through the fat but not into the meat.

IMG_0033 - Copy.JPG

Rub the fat with water and then rub it with salt. Put a few bay leaves into the cuts in the rind.

IMG_0034 - Copy.JPG

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.

IMG_0037 - Copy.JPG

 

When it is cooked, let it rest for about 10 minutes before carving.

IMG_0071 - Copy.JPG

While you are waiting, you could always steal a bit of the crackling to munch on.

Brunede kartofler
Peel and boil the potatoes and drain them off.

IMG_0032 - Copy.JPG

IMG_0042 - Copy.JPG

With the sugar, cover the base of a frying pan and cook until the sugar turns to caramel.

IMG_0067 - Copy.JPG

Add the butter and stir them together.

IMG_0069 - Copy.JPG

Now add the boiled potatoes to the mix, coating them in the sugary butter and cook until golden brown.

IMG_0070 - Copy.JPG

 

IMG_0072[1].JPG

Rødkål
Chop the cabbage finely.

IMG_0038[1].JPG

Now melt the butter in a pan.

IMG_0045 - Copy.JPG

And stir-fry the cabbage.

IMG_0047 - Copy.JPG

When it is sizzling add the vinegar and cook until it simmers.

IMG_0049 - Copy.JPG

Add the wine.

IMG_0052 - Copy.JPG

IMG_0062 - Copy.JPG

Also add the sugar and salt then put the lid on and cook on a low heat for one hour.

IMG_0064 - Copy.JPG

Serve it all up together with a little brown gravy.

IMG_0073 - Copy.JPG

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.

IMG_0098.JPG

I hope you enjoy your feast. Ours was yummy.

Advertisements

2 Comments Add yours

  1. Nanny Pat says:

    Looks like another winner George – something else for me to try – you are turning into quite the chef .

    Like

    1. Thank you very much I hope I can be as good as Jamie Oliver!!!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s