写真準備中
初級
French
Classic French Omelette
出典: シェフ
10 分1300 kcal
ベジタリアングルテンフリー低糖質+1
Flæskesteg
Pork loin with the rind scored into strips, salted into every cut and roasted until the crackling shatters — Denmark's Christmas roast, and the crackling is the whole point.
出典
レシピ提供 Danish home kitchens · 🏺 伝統 · Rye bread, pork and butter, and an insistence that lunch is a slice of bread with something carefully arranged on top — hygge is a real constraint on how food is served, not a marketing word.
Danish · Christmas roast — An ownerless traditional dish, so no cook is credited. The cited article confirms it as one of Denmark's principal dishes, the scored rind and crackling, the bay leaves and cloves pushed into the cuts and the Christmas association. Quantities, temperatures and timings are this book's own.
Watch it being made · 3 videos
⏱ 150 分🍽 6人分🔥 680 kcal🇩🇰 デンマーク
グルテンフリー乳製品不使用ナッツ不使用
作り方
Rub the coarse salt down into every score in the rind with your fingers, working it right into the cuts.
💡 Into the cuts, not on the surface. Salt on top just falls off; salt in the scores is what draws out the moisture that stops the rind crackling.
Push a bay leaf into every second score and a clove into every third.
Sit the joint on the onion and carrot in a roasting tray, rind level — prop it with foil if it tilts. Pour the water around it, not over it.
💡 Level rind is the single biggest factor. If one end is lower, the fat pools there and that end will never crackle.
Roast at 160°C for 1 hour 15 minutes, until the centre reads 65°C.
Turn the oven up to 220°C and give it 20 to 30 more minutes until the whole rind has blistered and gone hard. Watch it — it goes from pale to burnt quickly.
Rest 20 minutes. Meanwhile strain the tray juices, whisk in the flour and jelly, and simmer into a gravy.
💡 コツ
- Carve the crackling off in one sheet first with a serrated knife, then break it into pieces and carve the meat underneath.
- Served with brunede kartofler — potatoes caramelised in sugar and butter — and pickled red cabbage. Both cut the fat.
- If the crackling stays soft, cut it off and put it under a hot grill on its own for 5 minutes. It is recoverable.
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