Danish Roast Pork

One of the most cherished Danish national dishes is roast pork, served for holidays and special occasions. Flaeskesteg is generally cooked with the rind on so that the roast has a crisp skin. To do this it is necessary to have a fresh shoulder or loin of pork with the skin on.

The skin is then scored with a sharp knife, cutting lengthwise about one-eighth inch apart, and rubbed with salt. Cook the roast in a preheated slow oven, allowing 35 to 40 minutes per pound, or until the meat thermometer registers 185 Ferehehts. Do not baste while cooking.

Cut the roast into slices and serve with Carmelized Potatoes and Red Cabbage.

Another favorite Danish way of preparing a pork roast is to stuff it with peeled apples and scalded pitted prunes before cooking.