Danish Roast Pork Belly with Crackling (Flæskesteg)

Scandinavia is well-known for not fiddling too much with good produce. This Danish preparation of roast pork belly boasts delicate, Nordic aromatics and crunchy crackling.

‘Flæskesteg’ or simply ‘roast pork’ is a home favourite in Denmark and many other Scandinavian countries too. Most people associate roast pork with winter or Christmas, where it’s often enjoyed for a group feast with various relishes, pickles and comforting side dishes. Danes more often roast a ‘loin joint’, which comprised of a tender ‘eye’ of lean pork meat and a section of the pork belly on one side. This can be problematic when you yearn for crackling, as the high blast of heat required to crackle the skin can tighten and dry the lean ‘eye’ of the loin. If you want the best of both worlds, roast a pork belly joint. You can enjoy this pork roast anywhere it fits into your life and schedule. Personally, it’s just nice to have it around the kitchen for people to pick at with their favourite condiments and pickles - pickled cucumbers, pickled onions, Danish remoulade or horseradish to name just some. Pickled cherries for me please! The aromatic Nordic spice rub in this recipe is refreshing yet subtle, so you’re not limited in where you can apply any leftovers. The leftover, aromatic pork fat after roasting is worth keeping for Swedish Hasselback Potatoes too [GET THE RECIPE]. Around Christmas time, Flæskesteg would be served with braised red cabbage and caramel potatoes; it’s a meal that I make every year in the days running up to Christmas - I recommend you do the same! Let’s go!