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Alicia back again with another Danish recipe for you. We're Danish from my mother's side of the family, though we never really had Danish food growing up. This is probably because our ancestors moved to the USA in the early 1700's. So it's been very fun and delicious to experiment with Danish recipes this past month.
This month has been more difficult than past months though due to Danish food not being particularly common in the United States. Most of my google searches turned up Æbleskiver and Smørrebrød. So I decided to buy a Danish cookbook. I bought the kindle version of Hygge - Danish Food and Recipes. It is a great little book filled with family anecdotes and family recipes from the author Sidsel Munkholm. (And if you have Amazon's Kindle Unlimited, it's included in your subscription!) She also has a useful index of the recipes with their english and Danish translations. Last week I made a Danish pork roast with crackling, Flæskesteg. It was a really easy recipe and very delicious! Actually, I made a few mistakes and it was still delicious!
Flæskesteg - Danish Pork Roast with Crackling
Flæskesteg is a dish that takes about 3 hours to cook but literally only 10 min to prepare. The tricky part will be finding the right cut of pork. Usually here in the states pork is sold without the skin on. But for crackling, you need the skin. Flæskesteg is traditionally a pork loin with skin, but can also be a shoulder roast (both boneless). I was fortunate to find a shoulder roast with skin attached at my local grocery store butcher. It did have a bone, but it was off to one side and it was a 5lb roast. So I just cut my roast in half to make two 2.5lb roasts, one with a bone and one without. If you aren't able to be as lucky as me and find the cut you need, ask your local butcher if they can help you out. You'll want a roasting dish or a glassware that has sides. I have a Pyrex set that I love. It has a smaller, shallow, rectangle dish that is perfect for a small roast like this. I'll link to it below.
This recipe is so easy you may be wondering how I could mess it up. Well, I was out of kosher salt when I thought I had it. So I used my coarse Himalayan salt. But this was a mistake because it made the roast a little salty (you can see the clumps of salt in the picture below). Kosher salt is better for this recipe because it is flakier and will dissolve better. My second mistake was that I accidentally cut down to the meat instead of just before the meat. To get the crackling perfect, you cut grooves along the top where the skin is, but you don't want to cut the meat. Well, I did that. Next, I didn't have all my skin directly face up. This made it so one of my cracklings was not crunchy at all because it had soaked up the juices from the bottom of the pan. But despite all these failings, this roast turned out so delicious and juicy. My 3 year old son was even asking for seconds. And my husband was devouring it.
Traditionally in Denmark this is served with boiled potatoes or red cabbage, and a gravy is made from the drippings. I decided to make mashed golden potatoes to go with my pork gravy. They came out beautifully and paired well with the Flæskesteg.
I hope that you are able to try this deliciously simple recipe. It's really so good! I'm thinking of making it soon. Let us know if you try it out.
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!