Danish Brethren - Help w/Flæskesteg

I know there are a few Danes on this board, and possibly some others that have had Flæskesteg that might be able to help me out.

My mom is from Denmark and I carry a Danish passport myself. We visit Denmark from time to time and I always request one night where we eat Flæskesteg. Even though it is a Christmas dish, they oblige, and we have it in the summer. One of my favorite dishes in the world.

My mom knows how to make it, but since it requires a pork roast with the rind still on it, she has a tough time finding the right meat here in the states.

That brings me to the first of my two questions. If I were to request this roast from my butcher, what part of the pig should I be asking for? Does it come from the neck? Belly? Back? It is second nature for a Danish butcher, but I've never tried translating it to over here.

The second question is if anyone has ever tried Flæskesteg in the smoker. I can take mom's oven recipe and loosely convert it to outdoor cooking, but wanted to see if anyone had any other considerations for making it in a UDS.

Eventually, I'd like to tweak the traditional Flæskesteg ever so slightly to make a Texas outdoor version of it.

Thanks for any and all help.

Info on Flæskesteg:
http://en.wikipedia.org/wiki/Fl%C3%A6skesteg

This one suggests pork loin:
http://scandikitchen.typepad.com/scandikitchen/2012/12/how-to-make-flaeskesteg-roast-pork-w-crackling.html

It is a really great meal. I'm going to pick up some brisket from the meat market tomorrow and hope to be able to talk to them about what I need for this dish. It'll be a special order, I'm sure, but if I can get this down and make it for Christmas this year, the family will go nuts over it.

Yes! Yes! Yes! That is what I am talking about!

It looks like a pork loin, complete with rind, is in order!

Tusind tak for hjælpen! Der er et godt billede af Flæskesteg!

Thanks to you both! I'm going to the meat market today and will ask them about getting me a center cut pork loin with the skin/rind still on it.

I'm getting pretty excited about this.

ssv3 said:

Please post the cook when you're done Bull. I'm loving this dish by just reading about it. I'm going to have to give this a whirl myself.

Lol, funny thing is my brother just came back from Denmark on Monday and absolutely loved the country and obviously the food.

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It is a beautiful country with some of the nicest people you'll find. It is always one of the three happiest countries in the world, too.

I'll post cook results whenever I get the opportunity to try it out. Don't hold your breath, though, I still need to procure the right meat before I can even get started.

Fingers crossed the butcher can get me what I need if I give him a heads-up.

Edit: Do give it a try if you can, too. Honestly one of my 5 favorite meals in the world.

I walked in to the market today, picked up the just-cut-from-the-carcass brisket I asked for, grabbed some rub, picked out 4 beef short-ribs, then asked the butcher if he could get me a pork loin with the skin still on it, provided I ordered ahead of time.

He looks at me and says, "I got one back there right now. You better take it before it's gone.".

I told him he has to be kidding and asked him to bring it out. I never see that anywhere, so I was a bit skeptical of him and I referring to the same thing.

He brings it out, and sure as ****, it is a beautiful pork loin with the rind/skin completely in tact. I tell him to cut it in half for me and I'll take both halves (~3.5 lbs each). He obliges and I now have two chances to practice cooking flæskesteg. A mighty successful trip to see the butcher indeed.

He said that it is rare for them to be able to fulfill that type of order, because they have to have the whole pig. I'm on the list to get it every time they come across it, though.

GARNAAL said:

take a look here at my porky videos - I'm not Danish but an old Dutchman...

you might get some ideas..

http://oldjinks.blogspot.com/p/oldjinkss-foodie-videos.html

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Thanks! I'll check them out.

The other half of my family? Dutch (last name is Voskuil). I might need to get back to those roots, too.

BKish25 said:

A glass of glogg and some ginger cookies would be a good finish to a meal of that.

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I have a bottle of Aalborg akvavit in the freezer. That and a little herring to kick it all off. Glogg and ginger cookies are definitely the way to finish it off!

GARNAAL said:

for me the easiest way to get different cuts of pork is to go to Chinatown or any Chinese grocery store here around Houston - they sell all -

I mean ALL parts of the pig -

from snout and feet to tail
to whole hams and bellies and everything in between...
:mrgreen::mrgreen::mrgreen::mrgreen:

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I'll ask around and see what I can find. Thanks for the tip.