Danish Roast Pork with Prunes Flaskesteg Med Svesker
Experience the rich flavors of Denmark with this traditional recipe for Danish Roast Pork with Prunes—or Flaskesteg med Svesker. This classic dish features a succulent pork roast with a perfectly crispy rind, enhanced by the natural sweetness of pitted prunes and aromatic bay leaves. The secret to achieving the ideal crackling lies in scoring the rind and roasting it at high heat before a slow, even cook that leaves the meat tender and flavorful. Moist and savory, the roast is basted in its own pan juices for an added depth of flavor. Serve this Nordic favorite with a side of boiled potatoes, tangy red cabbage, or a hearty gravy for a truly authentic Danish culinary experience. Perfect for holidays or special gatherings, this roast promises a centerpiece dish as visually stunning as it is flavorful.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 kilograms pork roast with rind (e.g., pork belly or pork loin roast with skin)
- 200 grams prunes (pitted)
- 2 tablespoons sea salt
- 1 teaspoon freshly ground black pepper
- 4 units bay leaves
- 500 milliliters water
Instructions
Preheat your oven to 230°C (450°F).
Pat the pork roast dry with paper towels. Using a very sharp knife, score the rind in a crisscross or parallel pattern, taking care not to cut into the meat.
Rub the sea salt generously all over the roast, making sure it gets into the scored rind. Sprinkle the black pepper evenly over the surface.
Place the pork roast in a roasting pan, rind-side up. Add the prunes and bay leaves around the base of the meat.
Pour 500 milliliters of water into the roasting pan to keep the meat moist and help create a flavorful pan sauce.
Roast in the preheated oven at 230°C (450°F) for the first 15 minutes to start crisping the rind.
Reduce the oven temperature to 180°C (350°F) and continue roasting for approximately 75 minutes, or until the internal temperature of the pork reaches 70°C (160°F). Baste the meat a couple of times during cooking with the pan juices.
To ensure the rind is crispy, you can switch the oven to the grill/broiler setting for the last 5-10 minutes, watching closely to prevent burning.
Once done, remove the pork roast from the oven and let it rest for 10-15 minutes before carving into thin slices.
Serve the pork slices with the prunes, some of the pan juices, and traditional Danish side dishes like boiled potatoes, red cabbage, or a light gravy.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 12.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
