Flæskesteg Sandwich
Ingredients
Directions
Ingredients
1
boneless pork loin roast with the skin, approximately 3 pounds
Kosher salt, to taste
Black pepper
Braised red cabbage
Danish remoulade
Pickles, 2-3 thin slices per sandwich
Sandwich-size potato rolls, lightly toasted
Braised red cabbage
1 md
head of cabbage, 2 to 2-1/2 pounds
4 tbsp
butter or pork fat from the roast
2 tsp
kosher salt, plus more if needed
½ c
water
⅓ c
red wine vinegar
⅓ c
sugar
Danish Remoulade
½ c
mayonnaise
2 tsp
yellow mustard
2 tbsp
finely chopped pickles, plus 1 teaspoon of pickle brine
Kosher salt, to taste
Black pepper
Flæskesteg Sandwich
The key to this classic Danish sandwich is roast pork with the skin still on and cooked until crisp. It’s crunchy, salty, and fatty not unlike chicharrón.
8-10 sandwiches
Braised Red Cabbage
- Heat oven to 325°F. Remove the tough, outer leaves from the cabbage and trim the stem. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage.
- Combine the butter or pork fat, the 2 teaspoons of salt, water, vinegar and sugar in a 4 to 5 quart casserole or saucepot. Bring the mixture to a boil and add the cabbage. Stir the cabbage to mix with the other ingredients, cover and place the pot in the oven for approximately 2 hours, or until the cabbage is completely tender. Check the cabbage periodically during the cooking. If it looks as if the cabbage is getting dry, add a small amount of water to the pot to prevent it from burning.
- When the cabbage is tender, taste and add more salt if needed.
Danish Remoulade
- Combine all the ingredients in a small bowl and stir until blended.
Pork Loin
- Heat oven to 325°F. Using a sharp knife, cut straight lines ¼” apart, through the skin and fat. Make several cross cuts as well, so the skin has a grid-like pattern. This helps the fat escape during cooking and will make it easier to slice the pork later. Make several perpendicular cuts through the skin as well.
- Season the pork with salt and pepper. Make sure salt gets between the cuts.
- Place the roast on a rack in a roasting pan skin-side up. If you don’t have a rack, you can take a large piece of aluminum foil and roll it up into an “S” shape and place the roast on top. Add ½” of water to the pan.
- Roast the pork until it reaches 140°F, about 60-70 minutes. The skin should be amber brown and crispy. Be sure to check the roast periodically to be sure it does not overcook, or it will be dry. If the pork is within 10 degrees of 140°F, but the skin is not crispy, increase the heat in your oven to 450°F, to help the skin crisp more.
- When the pork is done, remove from the oven and allow the roast to rest at least 10 minutes before slicing. There should be a good bit of pork fat and drippings collected in the pan after roasting. This pork fat is delicious and should be saved and enjoyed in other ways. It can be used instead of butter to flavor the braised red cabbage, or traditionally in Denmark, it would be saved and spread on bread. Don’t strain out the drippings—they make it extra delicious!
To Assemble
- Slice the pork following the lines that run through the skin. If the roast is cold, reheat the pork slices in a sauté pan, over low heat on top of the stove. This will re-crisp the skin and any remaining fat underneath. Place a slice of pork on each roll. Top with some of the warmed cabbage, pickle slices and remoulade. Eat warm.