Flæskesteg (Danish Roast Pork with Crispy Rind)
Flæskesteg (Danish Roast Pork with Crispy Rind)
Ingredients
For the Roast Pork
- 3 pounds pork roast, loin or belly with a thick layer of skin and fat, pre-scored or scored
- 1/4 cup salt, generous amount, for seasoning
- 4 cups water, boiling, or as needed
- 2 bay leaves
- 1/2 teaspoon cloves, whole
- 3 sprigs fresh thyme
- 1 onions, quartered
- 2 carrots, chopped
- 1 sheet aluminum foil, as needed, for leveling
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 tablespoon red currant jam
- 2 drops browning sauce, such as Kitchen Bouquet
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Preheat your oven to 392°F. Place the scored pork roast, skin-side down, in a sturdy roasting pan. Pour boiling water into the pan until it covers approximately half of the roast. Ensure no seasoning or spices are added at this stage.
⏱️ 5 min•🌡️ 392
- 2
Roast the pork, skin-side down, in the preheated oven for 20 minutes. This initial roasting will soften the skin, making it easier to adjust the scoring.
⏱️ 20 min•🌡️ 392
- 3
Carefully remove the roast from the oven. The skin should now be softened. Inspect the scoring; if needed, deepen the cuts slightly, ensuring they go through the skin and fat but do not penetrate the meat itself. Flip the roast so the skin is facing up.
⏱️ 5 min
- 4
Generously rub a large amount of salt into the scored pork skin, making sure to get salt into all the crevices. This is crucial for achieving a crispy rind.
⏱️ 5 min
- 5
Add the bay leaves, whole cloves, and fresh thyme sprigs around the roast in the pan. Scatter the quartered onions and chopped carrots alongside the roast. If the roast appears uneven, crumple a piece of aluminum foil and place it underneath the roast to level it, ensuring the skin will crisp evenly.
⏱️ 10 min
- 6
Return the roasting pan to the oven, still at 392°F, and continue to roast for an additional 1 hour and 30 minutes, or until the internal temperature of the meat reaches 145°F and the skin is golden brown and crispy. If the skin isn't fully crispy, you can increase the oven temperature to 450°F for the last 10-15 minutes, watching carefully to prevent burning.
⏱️ 90 min•🌡️ 392
- 7
Once the roast is cooked and the skin is perfectly crispy, remove it from the oven. Transfer the roast to a cutting board and let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute, resulting in tender, succulent meat.
⏱️ 5 min
- 8
While the pork rests, prepare the gravy. Carefully pour the pan drippings and liquid from the roasting pan through a fine-mesh sieve into a saucepan. Discard the aromatics and vegetables. Skim off any excess fat from the strained liquid.
⏱️ 5 min
- 9
In a separate medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk constantly to create a roux. Cook the roux for 3-5 minutes, or until it achieves a dark, nutty brown color, stirring to prevent burning.
⏱️ 5 min
- 10
Gradually whisk the strained pan juices into the roux, a little at a time, until the gravy is smooth and free of lumps. Bring to a simmer, stirring occasionally, and cook for 5-7 minutes, or until the gravy thickens to your desired consistency.
⏱️ 7 min
- 11
Stir in the heavy cream, red currant jam, and a few drops of browning sauce for color and depth. Season the gravy to taste with salt and freshly ground black pepper. Keep warm until ready to serve.
⏱️ 3 min
- 12
Slice the rested Flæskesteg into portions, ensuring each piece includes some of the delicious crispy rind. Serve immediately with the rich, flavorful gravy on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flæskesteg (Danish Roast Pork with Crispy Rind)
Ingredients
For the Roast Pork
- 3 pounds pork roast, loin or belly with a thick layer of skin and fat, pre-scored or scored
- 1/4 cup salt, generous amount, for seasoning
- 4 cups water, boiling, or as needed
- 2 bay leaves
- 1/2 teaspoon cloves, whole
- 3 sprigs fresh thyme
- 1 onions, quartered
- 2 carrots, chopped
- 1 sheet aluminum foil, as needed, for leveling
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 tablespoon red currant jam
- 2 drops browning sauce, such as Kitchen Bouquet
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Preheat your oven to 392°F. Place the scored pork roast, skin-side down, in a sturdy roasting pan. Pour boiling water into the pan until it covers approximately half of the roast. Ensure no seasoning or spices are added at this stage.
⏱️ 5 min•🌡️ 392 - 2
Roast the pork, skin-side down, in the preheated oven for 20 minutes. This initial roasting will soften the skin, making it easier to adjust the scoring.
⏱️ 20 min•🌡️ 392 - 3
Carefully remove the roast from the oven. The skin should now be softened. Inspect the scoring; if needed, deepen the cuts slightly, ensuring they go through the skin and fat but do not penetrate the meat itself. Flip the roast so the skin is facing up.
⏱️ 5 min - 4
Generously rub a large amount of salt into the scored pork skin, making sure to get salt into all the crevices. This is crucial for achieving a crispy rind.
⏱️ 5 min - 5
Add the bay leaves, whole cloves, and fresh thyme sprigs around the roast in the pan. Scatter the quartered onions and chopped carrots alongside the roast. If the roast appears uneven, crumple a piece of aluminum foil and place it underneath the roast to level it, ensuring the skin will crisp evenly.
⏱️ 10 min - 6
Return the roasting pan to the oven, still at 392°F, and continue to roast for an additional 1 hour and 30 minutes, or until the internal temperature of the meat reaches 145°F and the skin is golden brown and crispy. If the skin isn't fully crispy, you can increase the oven temperature to 450°F for the last 10-15 minutes, watching carefully to prevent burning.
⏱️ 90 min•🌡️ 392 - 7
Once the roast is cooked and the skin is perfectly crispy, remove it from the oven. Transfer the roast to a cutting board and let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute, resulting in tender, succulent meat.
⏱️ 5 min - 8
While the pork rests, prepare the gravy. Carefully pour the pan drippings and liquid from the roasting pan through a fine-mesh sieve into a saucepan. Discard the aromatics and vegetables. Skim off any excess fat from the strained liquid.
⏱️ 5 min - 9
In a separate medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk constantly to create a roux. Cook the roux for 3-5 minutes, or until it achieves a dark, nutty brown color, stirring to prevent burning.
⏱️ 5 min - 10
Gradually whisk the strained pan juices into the roux, a little at a time, until the gravy is smooth and free of lumps. Bring to a simmer, stirring occasionally, and cook for 5-7 minutes, or until the gravy thickens to your desired consistency.
⏱️ 7 min - 11
Stir in the heavy cream, red currant jam, and a few drops of browning sauce for color and depth. Season the gravy to taste with salt and freshly ground black pepper. Keep warm until ready to serve.
⏱️ 3 min - 12
Slice the rested Flæskesteg into portions, ensuring each piece includes some of the delicious crispy rind. Serve immediately with the rich, flavorful gravy on the side.
⏱️ 5 min