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big Danish pork roast ready for the pit(lemmy.world)

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Trondk@lemmy.world
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Jimmycrackcrack@lemmy.ml
8 points

Tell me more. Not familiar with Danish food.

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Trondk@lemmy.worldOP
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Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.

We use it as is , with black gravy, potatoes pickled 🥒.

Or in a sandwich

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Roberto@toast.ooo
3 points

That’s called pururuca in Brazil

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isthingoneventhis@lemmy.world
4 points

Danes LOVE pork belly / pork with skin / pork. It’s wild. It’s also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it’s boring), or there is also koteletter I fad which is… creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones.

Sadly can no longer indulge in it anymore but it’s fucking amazing. Danes throw down when it comes to pork.

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wolfpack86@lemmy.world
1 point

Let’s not forget stegtflæsk med persillesovs

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isthingoneventhis@lemmy.world
1 point

I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.

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Jimmycrackcrack@lemmy.ml
1 point

In Australia and the UK we like the skin as well when roasted. We call it crackling.

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isthingoneventhis@lemmy.world
1 point

In the US it’s called chitlins? pork rinds / chicharrones depending on where you’re at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.

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jscummy@sh.itjust.works
1 point
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Everyone loves pork belly/pork with skin, not just the Danes

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isthingoneventhis@lemmy.world
2 points

Obviously, but the specific context of the conversation was regarding danish food, hence the response.

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