Entree: Denmark – Jutland – Flæskesteg (Roast pork with crisp crackling served with braised red cabbage and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.4 kg) pork loin roast with rind and skin
- 1 tbsp (15 g) coarse sea salt, plus extra for the cabbage
- 1 tsp (5 g) freshly ground black pepper
- 6 whole cloves
- 2 bay leaves
- 1 large onion, halved and thickly sliced
- 1 cup (240 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) Dijon mustard (optional, for serving)
- 1 small head red cabbage, about 1 lb (450 g), thinly sliced
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water (for the cabbage)
- 2 medium apples, peeled and sliced
- 1.5 lb (680 g) small boiling potatoes, cleaned
- Salt to taste

Instructions

1. Preheat the oven to 425°F (220°C). Pat the pork rind dry and score deeply through the skin but not into the meat, making parallel cuts about 1/2 inch (1 cm) apart.
2. Rub the scored rind generously with the coarse sea salt, working salt into the cuts; season the exposed meat with black pepper. Tuck bay leaves and whole cloves around the meat and place the sliced onion in the bottom of a roasting pan.
3. Place the roast, rind-side up, on a rack over the onions. Pour 1 cup (240 ml) water into the pan to keep juices from burning. Drizzle 2 tbsp (30 ml) oil over the rind.
4. Roast at 425°F (220°C) for 30 minutes to start the crackling. Reduce heat to 350°F (175°C) and roast a further 60–75 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C) and the rind is blistered and crisp. Baste once with pan juices during roasting.
5. While the pork rests for 15 minutes, prepare the cabbage. Melt 2 tbsp (28 g) butter in a large saucepan over medium heat. Add sliced cabbage and apples and sauté 3–4 minutes.
6. Stir in 1/2 cup (100 g) sugar, 1/2 cup (120 ml) apple cider vinegar, and 1/2 cup (120 ml) water. Season lightly with salt. Simmer, covered, for 30–40 minutes until cabbage is tender and flavors have melded, stirring occasionally.
7. Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes. Drain and keep warm.
8. Carve the rested pork into slices, ensuring each portion has a piece of crackling. Serve with braised red cabbage and boiled potatoes, spooning pan juices over the meat. Offer Dijon mustard at the table if desired.