Oven
Flæskesteg
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Roast pork with crust.
Timing
- Active approx. 20 minutes
- Cooking/Baking: Roasting for 90–120 mins; Grill for 3-8 minutes
- Rest/Cooling: 15 min rest
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 525 kcal
- Protein
- ≈ 63.1 g
- Carbohydrates
- ≈ 0 g
- Fat
- ≈ 30.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 435–525 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.8 kg pork loin with rind · ≈ 1800 g · Assumed quantity / reference product
Schwein Kotelett (Rücken/cranial) roh (U622100)
Varied quantity range: 1500–1800 g - 300 ml water · ≈ 300 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 2 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 3 bay leaves · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.8 kg pork loin with rind
- 2 tsp salt
- 3 bay leaves
- 300 ml water
Instructions
- Preheat oven to 180 °C top/bottom heat. Cut the rind into narrow strips without cutting into the meat; Rub salt thoroughly into the cuts.
- Place the meat with the rind in a mold as horizontally as possible. Stick the bay leaf into the rind cuts and pour 300 ml of water at the bottom.
- Roast for about 90-120 minutes; Check the water level and complete core cooking. Use a thermometer, not just a watch.
- If necessary, crisp up the rind under the grill for 3-8 minutes and monitor constantly. Remove bay leaves; Allow meat to rest for 15 minutes before slicing.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: "The messy kitchen does the tasting. Generously."
