Smørrebrød med Flæskesteg og Rødkål
Smørrebrød med Flæskesteg og Rødkål·(smuhr-broth meth flask-eh-stye oh roth-kohl)
Matpakke & Smørrebrød: Rhythms of the Nordic Midday
If there is one bite that universally tastes like home to a Dane, it is cold flæskesteg on a dense slice of rye. This is not just a sandwich; it is an institution built on the pragmatic beauty of leftovers. By roasting a skin-on pork loin and braising sweet-sour red cabbage on a lazy Sunday, the modern American family secures the ultimate reward: a Tuesday night assembly of impossibly crunchy, salty crackling against jammy cabbage and sharp pickles, brought to the table in five minutes flat.
Before you start
Sweat the cabbage and apple.
Melt the unsalted butter in a heavy pot over medium heat, tossing the cabbage and apple until wilted, about 5 minutes.
Braise the red cabbage.
Pour in the vinegar, jelly, sugar, salt, cloves, and bay leaves. Simmer covered on low for 1 to 1 1/2 hours until jammy, then cool and store in the fridge.
Soften the pork rind.
Place the scored pork roast skin-side down in a roasting pan with a half-inch of boiling water. Roast at 400°F for 20 minutes to open the scores.
Salt and roast the pork.
Flip the roast skin-side up, dry the skin thoroughly, and aggressively rub the kosher salt deep into the crevices. Roast for 1 to 1 1/2 hours until the internal temperature reaches 150°F.
Blister the crackling and chill.
If the skin isn't completely blistered, slice it off, tent the meat, and broil the skin independently for a few minutes. Chill the roast uncovered overnight to keep the crackling dry.
Ingredients
- red cabbage1 med
- unsalted butter3 tbsp
- apple cider vinegar1/3 cup
- redcurrant or cranberry jelly1/2 cup
- sugar1/4 cup
- kosher salt1 tsp
- whole cloves5 med
- bay leaves2 med
- tart apple1 small
- skin-on boneless pork loin roast3 lb
- kosher salt2 tbsp
- dense dark rye bread4 large
- salted butter4 tbsp
- pickled cucumbers12 med
- fresh cress1/4 cup
Method
- 01
Build the fat barrier.
Spread a generous layer of salted butter onto each slice of dense rye bread to prevent it from becoming soggy.
- 02
Layer the pork and crackling.
Lay one or two thick slices of the cold pork roast flat on the bread, ensuring each piece retains a generous section of the crispy skin.
- 03
Crown with cabbage and pickles.
Spoon a generous mound of the chilled braised red cabbage over the meat, draping slices of pickled cucumber over the top.
- 04
Garnish and serve.
Top with a sprig of fresh cress and serve immediately with a knife, a fork, and a cold beer.
Notes
Source a skin-on pork loin.
American supermarkets typically remove the skin; you will likely need to ask the butcher specifically to leave the skin on, or substitute with a skin-on pork shoulder and roast it longer.
Do not pierce the meat.
When scoring the pork skin, cut all the way down through the fat layer but stop before hitting the red meat, or the juices will bubble up and ruin the crackling.