Flæskesteg med Brunede KartoflerRoast Pork with Caramelized Potatoes
A Danish festive roast featuring crisp-skinned pork and glossy caramelized potatoes. The dish is simple but celebratory, with the salty crackling and buttery caramel coating making A holiday pairing.
Prep
25m
Cook
1h 40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Roast
- 1.2kgPork Belly (skin scored)
- 18gSalt
Potatoes
- 0.9kgPotato (small, peeled)
- 1.5lWater
- 140gBrown Sugar
- 70gSalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (400°F). Rub the pork belly thoroughly with the salt, making sure some salt gets down between the scores.
- 02
Roast the pork belly until the meat is tender and the crackling is deeply crisp. Rest it before slicing.
- 03
Bring the water to a boil, add the potato, and simmer until almost tender. Drain and let them dry briefly.
- 04
In a wide pan, melt the brown sugar over medium heat until it turns into a deep amber caramel.
- 05
Add the salted butter carefully and stir until the caramel becomes smooth.
- 06
Add the potatoes and turn them gently until they are fully coated, glossy, and evenly caramelized.
- 07
Serve the sliced roast pork with the caramelized potatoes.
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