Dansk Flaeskesteg/ Danish Pork roast

Dansk Flaeskesteg/ Danish Pork roast
 
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Ingredients

Ingredients
Method
 
  • 1.5 to 2.5 kg Pork roast with the rind (talk nicely to your store or butcher). Preferably from the loinand not too skinny. Preferably 1-1.5 cm of fat between the the rind and flesh.
  • 1-2 tablespoons Coarse salt / kg meat
  • 3 Bay leaves
  • 0.5 l vegetable stock
  • sauce:
  • 5-6 dl Sky + a little water
  • 2.5 tbsp flour
  • 0.5 cups water
  • salt
  • Black pepper ground
Cut the rind with about 5 mm apart, deep but not in the flesh.
Rub the the rind with salt and down between all sections.
Important: quite a bit of salt and securely between all sections
Place steak flat on the grid.
If the roast leans : Put some rolled-up foil underneath.
It is important that the the rind is as flat as possible! Insert a meat thermometer into center of meat.
Pour the stock in a roasting pan along with bay leaves. Set rack in center of oven (cold oven) and roasting pan under.
Turn on the oven, 200 degrees.
When the thermometer shows 65 degrees, so knock on the rind.
- Feels the soft so raise the oven to 250 degrees.
- Feels it hard to continue with 200 degrees.
At 250 degrees oven heat to look after the roast so that no rind darkens too much.
The roast is done when the thermometer shows 70 degrees.
Total cooking time: about 1.5 - 2 hours
Open the oven, short, about every 15 minutes to get out a little moisture.
Fill with water in the pan when needed, it must not become dry.
Remove the the roast and the pan. Strain the sky into a saucepan.
If the rind is not quite crisp, you can put the roast back with the grill on and about 250 degrees 5-15 min. Guard carefully and make sure that rind is horizontal!
Let the roast rest fore 20 minutes and do in the meantime the sauce.

Sauce:
Skim off excess fat (or keep the for a "more cozy" sauce).
Bring to a boil.
Shake together flour and water and pour gradually into the boiling sky until the sauce is moderately thick.
Salt and pepper to taste. Add possibly a little soy sauce for color's sake. Provides the right color without any special taste (maybe a bit sweet)

Cut the the roast after the cuts.
Serve with rosted potatoes, gravy and "sour og sweet": What is warm pickled red cabbage, pickled cucumbers, red currant jelly (in Danish: Ribs gele)

Dansk Flaeskesteg/ Danish Pork roast

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alt

This recipe was uploaded by snygge

 
 
A classic Danish dish that must be served with crisp rind.
Are served fore example at Christmas and other celebrations.
Quite simple to prepare, the hardest thing is to get the meat in England since the rind is always cut off.

Method


Cut the rind with about 5 mm apart, deep but not in the flesh.
Rub the the rind with salt and down between all sections.
Important: quite a bit of salt and securely between all sections
Place steak flat on the grid.
If the roast leans : Put some rolled-up foil underneath.
It is important that the the rind is as flat as possible! Insert a meat thermometer into center of meat.
Pour the stock in a roasting pan along with bay leaves. Set rack in center of oven (cold oven) and roasting pan under.
Turn on the oven, 200 degrees.
When the thermometer shows 65 degrees, so knock on the rind.
- Feels the soft so raise the oven to 250 degrees.
- Feels it hard to continue with 200 degrees.
At 250 degrees oven heat to look after the roast so that no rind darkens too much.
The roast is done when the thermometer shows 70 degrees.
Total cooking time: about 1.5 - 2 hours
Open the oven, short, about every 15 minutes to get out a little moisture.
Fill with water in the pan when needed, it must not become dry.
Remove the the roast and the pan. Strain the sky into a saucepan.
If the rind is not quite crisp, you can put the roast back with the grill on and about 250 degrees 5-15 min. Guard carefully and make sure that rind is horizontal!
Let the roast rest fore 20 minutes and do in the meantime the sauce.

Sauce:
Skim off excess fat (or keep the for a "more cozy" sauce).
Bring to a boil.
Shake together flour and water and pour gradually into the boiling sky until the sauce is moderately thick.
Salt and pepper to taste. Add possibly a little soy sauce for color's sake. Provides the right color without any special taste (maybe a bit sweet)

Cut the the roast after the cuts.
Serve with rosted potatoes, gravy and "sour og sweet": What is warm pickled red cabbage, pickled cucumbers, red currant jelly (in Danish: Ribs gele)
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