Friday, April 28, 2017

Flæskesteg med svær (Pork Roast with Crackling)

I have a sure way to start a fight with a Dane.  Make a Pork Roast and cut the rind off and throw it away before roasting the meat.
You will be sworn at, castigated and they will wonder out loud just what kind of an idiot throws away almost the best part of the roast.
Flæskesteg med svær (Pork Roast with Crackling)

Or...
Make a roast and not have enough flæskesvær to go around.  

Flæskesvær?  That's what we call the magic that happens when you do a pork roast with the rind on.   

I made a roast the other day and giggled to myself, cause I was the only one eating the flæskesvær.  

I didn't have to share with anyone. 
Other than the dog.

I used a shoulder roast for this but it would be better to do a boneless pork loin.  Especially if you can get one with the skin on. And if you can't, sometimes you can sweet talk the butcher into selling (or giving), you a piece of skin. 
My mom could make this and have the flæskesvær come out perfect just about every time.  
Me, I have a little difficulty sometimes but finally got it almost just right.   (it sat under the broiler for about 30 seconds too long, otherwise, it would have been perfect.)
Flæskesteg med svær (Pork Roast with Crackling)

My mother (Mor in Danish), used to score the rind and salt it, then let it sit in the fridge, uncovered overnight.   I didn't do that.   
But I did use some kosher salt, which I think she probably would have used if she'd had it.  
Let me share some pictures and then the recipe. 
First the roast, naked and ready for its moment in the sun, or oven in this case.

 Scoring the rind.  There's a lovely thick layer of fat under the rind here, which is a good thing.

  The rind after being scored and rubbed with kosher salt.  I used my fingers and rubbed in between each cut. 

 And the end result, almost perfect cracklings, moist tender roast and a very happy cook.


yield: Serves 4-6print recipe

Flaeskesteg med svær(Pork Roast with Crackling)

prep time: 15 MINScook time: 3 hour and 30 MINStotal time: 3 hours and 45 mins
This is the traditional way of preparing a pork roast in Denmark, and I do it the same way my mother did. I score the pork rind, rub salt into it, then place it in the oven to roast slowly for a couple or three hours. Traditionally, you use a boneless Pork Loin, but shoulder roasts are also used.

INGREDIENTS:

  • 2-3 lb Pork Shoulder or Pork Loin Roast with the rind left on.
  • 1-2 teaspoons kosher salt
  • 1/2 cup water

INSTRUCTIONS:

  1. Take the pork roast out of the package, pat it dry and then using a sharp knife, cut the rind almost all the way through to the meat, in strips.  
  2. Rub the salt in between the cuts and place the roast in a baking pan with sides.  
  3. Roast at 350 degrees for about 3 1/2 hours or until the internal temp reaches 165 deg.   The 'cracklings' on top of the roast will have turned nicely brown and will show little bits of bubbles. If the rind is not crisp, place the roast back in the oven under the broiler for about 3-5 minutes, monitoring it closely.  The heat from the broiler should finish crisping up the crackling.  
  4. Let the roast sit for 15-20 minutes before carving, it needs a rest.
  5. Serve with Red Cabbage, Brunede Kartofler, or plain boiled potatoes and the gravy made from the drippings. 
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

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Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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