 Flæskesteg with red cabbage and caramelized potatoes served for Christmas dinner | |
| Place of origin | Denmark |
|---|---|
| Main ingredients | crackling, salt, pepper, bay leaves |
Flæskesteg (pronounced ['flɛːskə.stɐ̯j]), the Danish version of roast pork, is considered to be one of Denmark's principal national dishes.[1] Always prepared with crackling, it is also a favourite for the Danish Christmas dinner served as the evening meal on 24 December or Christmas Eve.[2]
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Flæskesteg med sprød svær
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Flæskesteg med sprød svær - sådan gør du
Transcription
History
Pork has been a Danish favourite for centuries but it was after the Industrial Revolution in the 1860s when wood-fired ovens were introduced for use in the home that, in addition to sausages and hams, roast pork became a popular dish. From the beginning, joints were always cooked together with the rind in order to provide crackling. Ever since, this has remained a prerequisite for the dish.[3]
Traditional recipe
The traditional method of preparation is to roast a joint of pork from the breast or neck without removing the rind. So as to obtain crispy crackling, a sharp knife should be used to cut the skin through to the meat in narrow strips. The skin is rubbed with salt, pepper is added, while bay leaves and optionally cloves are inserted into the cuts. The joint is then roasted in a hot oven. The dish is traditionally accompanied by both boiled potatoes and caramelized potatoes (brunede kartofler). The caramelized potatoes are prepared by melting sugar in a frying pan over strong heat, adding a clump of butter, and allowing a portion of small, round, peeled, preboiled potatoes (available in cans) to bathe in the mixture until they become richly browned or caramelized. Red cabbage (rødkål), which can be bought in a jar or a can, is always included too. If the cabbage is prepared from scratch, sliced apples are often added.[4] Many Danes consider the traditional recipe to be the one described by Frk. Jensen in her 1901 cookbook.[2]
Sandwiches
Flæskesteg med rødkål (roast pork with red cabbage) is also served cold on dark Danish rye bread as an open sandwich, known in Denmark as smørrebrød. The thin slice(s) of pork should, of course, be served with their crispy crackling.[5] The sandwich may be decorated with red cabbage, prunes, a slice of orange and pickled cucumber.[6] Hot flæskestegssandwichs in a burger bun are available from many Danish hot dog stands and other fast food providers.
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Joint with crackling -
Preparing caramelized potatoes -
Served with two kinds of potatoes and red cabbage -
Crispy crackling
See also
References
- ^ "National Dishes of European Countries", Do It In Europe. Retrieved 14 December 2011.
- ^ a b "Recipes for Christmas dinners" Archived 2011-11-28 at the Wayback Machine, Denmark.dk. Retrieved 13 December 2011.
- ^ "La cuisine danoise" Archived 2010-01-02 at the Wayback Machine, Ambassade du Danemark Luxembourg. (in French) Retrieved 15 December 2011.
- ^ "Danish Christmas dinner" Archived 2019-09-17 at the Wayback Machine, Wonderful Denmark. Retrieved 13 December 2011.
- ^ "Roast Pork and Red Cabbage (Flæskesteg med Rødkål)" Archived 2020-10-26 at the Wayback Machine, Danish Open Sandwiches (Smørrebrød). Retrieved 14 December 2011.
- ^ "Danish Food and Cooking" Archived December 19, 2011, at the Wayback Machine, Copenhagenet.dk. Retrieved 14 December 2011.
Literature
- Jensen, Kristine Marie (edited and updated by Lundsgaard, Bente Nissen and Bloch, Hanne): Frøken Jensens kogebog, Copenhagen, Gyldendal, 2003, 366 p. (in Danish) ISBN 87-00-21271-7
This page was last edited on 20 April 2024, at 04:21