Denmark
Photo: Unknown author, CC BY-SA 3.0, croppedFlæskesteg
/ˈflɛskəˌstɑjˀ/FLESS-keh-sty
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- When
- Lunch & dinnerFestive
- Taste
- SavoryRich
- Made with
- PorkPotato
History
Flæskesteg is roast pork loin with its skin scored and salted so it puffs into a hard, crackling layer called svær. It is the centrepiece of the Danish Christmas Eve dinner, served with boiled potatoes, caramelised potatoes, red cabbage and brown gravy, and it is eaten year round as Sunday dinner or in a sandwich. Pork has been the main meat in Denmark, a major pig-farming country, since the 19th century. Getting the crackling right is the cook's test. In polls, Danes have voted it the national dish, ahead of other classics such as stegt flæsk, fried pork belly with parsley sauce.
Sources
