Flaeskesteg Med Svaer (Roast Ham With Crackli)
Description
Flaeskesteg med svaer is the crown jewel of Danish cuisine, featuring a succulent pork roast topped with an impossibly crunchy layer of crackling. This dish relies on simple, high-quality ingredients: a boneless pork shoulder with the rind intact, coarse salt, and freshly ground black pepper. The key to success lies in the scoring of the rind and the slow, low-temperature roasting method, which renders the fat and crisps the skin without drying out the meat. The result is a rich, savory main course that pairs beautifully with traditional accompaniments like red cabbage, potatoes, and brown sauce. It is an impressive yet manageable centerpiece for Sunday dinners, holiday gatherings, or any occasion where you want to serve a comforting, home-style meal that feels luxurious.Ingredients
Directions
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Preheat your oven to 300&# 194;°F (150ðC).
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Using a sharp, heavy knife, score the rind in a cross-hatch pattern, cutting deeply through the fat until you reach the meat, with incisions about 1/2 inch apart.
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Liberally rub coarse salt and freshly ground black pepper into the gashes and all over the surface of the rind.
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Insert a meat thermometer into the thickest part of the pork, avoiding the bone if present.
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Place the roast on a rack set inside a shallow roasting pan just large enough to hold the meat comfortably.
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Roast slowly in the preheated oven for 4 to 4 1/2 hours, or until the internal temperature reaches 180ðF (82ðC) and the crackling is crisp.
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Do not baste the meat during roasting, as this will prevent the rind from crisping properly.
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Remove the roast from the oven and let it rest outside the oven for 10-15 minutes before carving.
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Carve the meat, ensuring each serving includes a piece of the crispy crackling.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 18.1kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 6.0mg2%
- Sodium 163.2mg7%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra crispy crackling, ensure the rind is completely dry before salting. Some cooks prefer to leave the salted roast in the refrigerator uncovered for 12-24 hours before cooking to dry out the skin further.
If the crackling isn't crisp enough after the slow roast, you can increase the oven temperature to 400ðF (200ðC) for the last 10-15 minutes of cooking, but watch it closely to prevent burning.
Leftover roast pork can be stored in an airtight container in the refrigerator for up to 3-4 days. The crackling is best served fresh but can be refreshed in a hot oven for a few minutes.
Traditional Danish accompaniments include boiled potatoes, red cabbage with apples, and brown sauce (brun sovs) made from the pan drippings.
