Flæskesteg med rødkål
Photo: Nillerdk · CC BY 3.0

History

Flæskesteg has anchored Danish Christmas meals since at least the 19th century and runs as a year-round Sunday roast in Danish homes. Copenhagen's smørrebrød rooms serve a cold version on rye with red cabbage every December and through January; the canonical hot plate is at Schønnemann and Aamanns 1921.

Common allergens: Gluten, Dairy

Make it at home

Yield 6Hands-on 30 minTotal 3 hrDifficulty Intermediate

Ingredients

  • 2kg pork belly, skin on, scored deeply in lines about 5mm apart
  • 2 tablespoons coarse sea salt
  • 1 tablespoon black peppercorns, crushed
  • 5 bay leaves
  • 1 tablespoon juniper berries, crushed
  • 500ml stock or hot water
  • For red cabbage: 1 medium red cabbage shredded, 2 apples grated, 100ml apple cider vinegar, 50g sugar, 1 teaspoon allspice, salt
  • To serve: 1kg new potatoes boiled, brown gravy

Method

  1. Rub the scored skin generously with salt, working into the cuts. Tuck bay leaves into the scores.
  2. Roast at 200C for 30 minutes to start the crackling. Reduce heat to 160C, pour stock into the tray.
  3. Roast a further 2 hours, basting once with the pan juices, until crackling is shattering and meat reads 70C inside.
  4. While the pork rests 20 minutes, simmer the red cabbage with vinegar, sugar and spices for 45 minutes until soft and glossy.
  5. Carve the pork into thick slices, leaving the crackling intact. Plate with boiled potatoes, red cabbage and brown gravy.

Tip from the editors. The skin must be bone dry before the salt goes on; pat it twice with kitchen paper or the crackling stays leathery.

Where to eat flæskesteg med rødkål

Flæskesteg med rødkål in Copenhagen

Schønnemann ★ 4.8

$$$ SmørrebrødIndre By

Schønnemann on Hauser Plads in Copenhagen has served smørrebrød since 1877, with house-baked rye, a 140-bottle snaps cabinet and lunch-only service.

OrderMarinated herring with raw onion, capers and rye, plus a glass of cold akvavit.

TipLunch only, closed Sunday and books a week ahead. Walk in at 14:30 for the best chance of a counter seat.

Directions Book

Aamanns 1921 ★ 4.6

$$$ SmørrebrødIndre By

Aamanns 1921 on Niels Hemmingsens Gade in Copenhagen serves Adam Aamann's modern smørrebrød at lunch and a Nordic dinner menu, with a silver organic dining.

OrderThe four-piece smørrebrød lunch with a glass of snaps and a beer chaser.

TipOpen seven days for lunch and dinner; book dinner on the website.

Directions Book

Restaurant Sankt Annæ ★ 4.3

$$ Nordic

Restaurant Sankt Annæ in Copenhagen: nordic room. Open since 1894 a stone's throw from the Royal Palace, Sankt Annæ remains a working-Danes.

Why locals goOpen since 1894 a stone's throw from the Royal Palace, Sankt Annæ remains a working-Danes smørrebrød lunch spot rather than a tourist set piece.

TipTuesday to Saturday lunch only. Walk-ins easier after 14:00.

Directions

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