Danish Christmas Dinner Recipes | Flæskesteg | Foodgeek Cooking

pork roast

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork shoulder is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is often less expensive.

Slice a whole head of red cabbage thinly using a mandolin.

Melt 30 grams (2 tablespoons) of butter in a pot.

Add one cubed apple and all of the sliced red cabbage to the pot.

Cover the pot and let the cabbage wilt.

Add 1 deciliter (1/2 cup) white vinegar and 1 deciliter (1/2 cup) blackcurrant juice to the cabbage.

Let it simmer for at least half an hour, then season with salt, pepper, and more vinegar if needed.

Pour the pickled cabbage into a scalded jar and let it cool before refrigerating.

Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Dry the pork roast thoroughly and ensure it's scored down to the meat.

Massage the skin with a good amount of salt and season with pepper and dried laurel leaves.

Place a pan of water at the bottom of the oven to catch juices for gravy.

Roast the pork for one hour per kilogram (about half an hour per pound).

For caramelized potatoes, use 500 grams of small boiled potatoes that are cooled and dried.

Pour 80 grams (about 1 cup) of white sugar into a cold pan and heat until melted, stirring gently.

Add 80 grams (about 6 tablespoons) of butter to the melted sugar and then add the potatoes, flipping them to coat in caramel.

Check the crackling on the roast and increase the oven temperature to 225 degrees Celsius (450 degrees Fahrenheit) if needed.

Let the roast rest for 20 to 30 minutes uncovered after cooking.

Boil some potatoes and season the gravy with a dash of red currant gel before serving.

Cooking Techniques

Equipment Needed

Spice Level: