Many of us who have moved in Denmark have tasted and grown to love Danish Christmas food, but perhaps haven’t seen or learned how to make it.
Roast pork, or, as it’s better known, flæskesteg, is served with the rind; it’s actually the big deal about this dish.
Recipe: Danish roast pork with crackling (flæskesteg)
Boneless pork roast, with the rind
1. Start by slicing deep grooves in the rind (5mm or 1/5 inches apart). These grooves should be deep but not all the way down to the meat.
2. Pour a little water over the roast.
3. Sprinkle salt on and between the grooves in the rind (the salt helps the skin to get extra crisp).
4. Place bay leaves in between the grooves.
5. Put the roast in the oven on 225°C/440°F for 15 minutes.
6. Turn down to 200°C/400°F until the core temperature is 65°C/149°F. This is to make the rind crispy.
A 1.5kg/3.3lb roast takes around 90 minutes to cook.
7. When it is done, take it out of the oven and let it rest for 15 min.
8. Cut the roast in slices along the grooves in the rind.
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