| Prep: 30 mins | Cook: 2 hrs 30 mins – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 700 | 44g | 17g | 32g |
| sugars | fibre | protein | salt |
| 20g | 4g | 35g | 2.5g |
Why I Love Danish Flæskesteg med rødkål og brunede kartofler
Flæskesteg med rødkål og brunede kartofler is a dish that has carved a special place in my culinary heart. As a chef who has traveled between the serene waters of the Pacific Northwest and the bustling markets of Japan, I find comfort and endless inspiration in exploring global cuisines. This Danish recipe, with its perfect combination of succulent pork roast, tangy red cabbage, and caramelized potatoes, resonates deeply with my passion for tradition and innovation.
The Beauty of Simple Ingredients
One of the reasons I adore Flæskesteg med rødkål og brunede kartofler is its celebration of simple yet flavorful ingredients. Growing up in Seattle, I was surrounded by an abundance of fresh produce and high-quality meats. This dish mirrors those values, using a straightforward pork roast, crisp red cabbage, and humble new potatoes. It reminds me that you don’t need fancy ingredients to create something truly spectacular.
Cultural Connection
Another layer to my love for this recipe is the cultural connection it forges. Danish cuisine, much like Japanese, often focuses on the harmony of flavors and textures. The crunchy rind of the pork roast, the tender yet slightly tart red cabbage, and the sweet caramelized potatoes create a symphony that dances on the palate. It’s a balance I strive for in my own cooking, melding my Japanese heritage with Pacific Northwestern ingredients.
In my culinary journey, I’ve drawn inspiration from many great chefs, and for this dish, I find myself turning to Claus Meyer, a titan in the world of Nordic cuisine. His philosophy of “New Nordic” cooking emphasizes the importance of local and seasonal ingredients, a concept that deeply resonates with my own culinary practices. You can read more about Claus Meyer’s contributions to contemporary Danish cooking here.
A Versatile Culinary Companion
Flæskesteg med rødkål og brunede kartofler is not just a standalone masterpiece; it’s incredibly versatile. For a comprehensive meal, this recipe pairs delightfully with a crisp green salad dressed in lemon vinaigrette or a simple bowl of miso soup to add an umami punch. For those who enjoy seafood, a light grilled salmon can be an excellent accompaniment.
This Danish classic also brings to mind similar comforting dishes from other cuisines. The tangy red cabbage reminds me of German sauerkraut, while the caramelized potatoes make me think of Japanese sweet potato dishes like Daigaku Imo. Each bite of Flæskesteg med rødkål og brunede kartofler is a trip down memory lane, bridging cultures and flavors in the most delightful way possible.
Every time I prepare this dish, it’s a reminder that food is a universal language, capable of bringing people together across borders. And that is why I truly love this recipe.
What You’ll Need
- 3 pounds pork roast, preferably with the rind
- 2 tablespoons coarse sea salt
- 1 teaspoon black pepper
- 6 cups water
- 1 medium red cabbage (about 2 pounds), finely shredded
- 2 tablespoons butter
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- Salt, to taste
- 2 pounds small new potatoes
- 1 cup sugar
- 1/2 cup butter
- Salt, to taste
Rødkål (Red Cabbage)
Brunede Kartofler (Caramelized Potatoes)
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Method
Step One – Preparing the Pork Roast
1. Preheat your oven to 350°F (175°C).
2. Take the pork roast and pat it dry with paper towels. Score the rind with a sharp knife, making sure not to cut into the meat.
3. Rub the coarse sea salt and black pepper well into the rind and meat.
4. Place the pork roast on a rack in a roasting pan. Pour in the 6 cups of water, ensuring the bottom of the roast is submerged.
5. Roast the pork in the preheated oven for about 1.5 to 2 hours, or until a meat thermometer registers 145°F (63°C). Toward the end of the cooking time, if the rind has not yet turned crispy, you can put it under the broiler for a few minutes, but keep a close eye to avoid burning.
Step Two – Making the Rødkål (Red Cabbage)
1. Melt the butter in a large pot over medium heat. Add the finely shredded red cabbage and cook, stirring occasionally, until it softens, about 10 minutes.
2. Add the apple cider vinegar, 1 cup of water, sugar, ground cloves, and ground allspice to the pot. Stir until well combined.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 hours. Stir occasionally, and if the mixture becomes too dry, add a bit more water.
4. Season with salt to taste toward the end of the cooking time.
Step Three – Preparing the Brunede Kartofler (Caramelized Potatoes)
1. Clean the small new potatoes thoroughly and boil them in salted water until they are tender, about 15-20 minutes. Drain and let them cool slightly, then peel them.
2. In a large pan, melt the sugar over medium heat until it turns light brown. Do not stir, but you can gently swirl the pan to ensure even caramelization.
3. Add the butter carefully, stirring constantly until it is fully melted and combined with the caramel.
4. Add the peeled potatoes to the caramel sauce and stir until they are well coated and heated through, about 5-7 minutes.
5. Season with salt to taste.
Step Four – Serving
1. Once the pork roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
2. Serve the slices of pork roast with the rødkål and brunede kartofler on the side. Enjoy your traditional Danish meal!
