Since she is a vegetarian, her husband cooks the meat at their place. Here are the directions that I got from him.
Preheat oven to 180-200 C
Cut strips in the skin where you will later want to cut the meat if it is not done already.
Rub a serious amount of salt into the skin creases you just cut.
Flip it, so the skin part is down in a pan, and fill with water until the skin is covered .
Bake for ½ hr - 45 minutes, so the skin can suck up some water.
Take it out, flip it so the skin part is up, rub the skin part with more salt.
Bake with the skin part up for 1 hr more or less.
If it looks done, see if you can cut into the meat.
If it looks done, but the top skin is not done, turn on the broiler until the skin bubbles.
If nothing works, add more salt to the skin, so that it will bubble up and become crunchy.
The end result was moist and tender, but very fatty. Oh yeah - it was also SALTY. Either I chose a very bad cut, or I didn't cook it completely correctly. Whatever the problem, I don't think I'll attempt this again.
After an artery clogging Monday, Tuesday's dinner was a simple potato and onion soup. I creamed the potatoes with my immersion blender (the hand held kind) - I LOVE that thing.
And, as of Wednesday last week, Peter is officially done with DK daycare and legestues. We were however invited out to a Danish farm club yesterday (expat friend and farmer's wife), and I thought - what the heck. They feed some animals, have a snack, sing songs, and play a bit. Its only for two hours, and the moms are there with the kids. Since I don't speak Danish (I gave up long ago), I just sat on the sidelines and smiled. Peter played with the kids he already knows, and the Danish moms ignored me. But I'm ok with that, I was encroaching on their turf.
3 comments:
Flæskesteg is so tricky, but I learned a good tip a couple of years ago that really helps. Don't soak the fat side in water -- this was something that had to be done in the "old days" when pork hung for a long time and became dried out, but it's no longer necessary. People still do it though because they got the recipe from their mothers or grandmothers. Also, add about half as much salt as you think you really need. And try a bay leaf popped in between the cracklings here and there. It adds flavour. :)
Yeah, I can see how it might not have needed to be soaked. When I flipped it, the fat was real wet. Bay leaf sounds good too. Now you're making me think I might want to try again.
It can be quite delicious when it turns out well. Those cracklings are addictive though!
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