Meat dishes
Flæskestegssandwich with crisp crackling
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A Danish roast pork sandwich with crisp crackling, red cabbage and pickled cucumber. The pork is roasted from scratch here, so total time includes roasting and resting, not just assembling a roll.
Timing
- Preparation: about 20 minutes, including about 10 minutes during resting
- Roasting and crisping: about 100 minutes, depending on meat and oven
- Resting: about 15 minutes
- Total time: about 2 hours 5 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 1010 kcal
- Protein
- ≈ 55.8 g
- Carbohydrates
- ≈ 51.6 g
- Fat
- ≈ 62.7 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.
Skin-on pork loin uses a comparison model of 850 g loin and 150 g back fat, not an exact dissection. Rendered fat is conservatively counted; roasting water is excluded. Red cabbage and remoulade use prepared-product references.
Quantity assumptions and ingredient mapping
- 1 kg boneless pork loin with skin · ≈ 1000.0 g · Assumed quantity / reference product
- 4 soft rolls, 320 g total · ≈ 320.0 g · Assumed quantity / reference product
- 240 g drained cooked red cabbage · ≈ 240.0 g · Assumed quantity / reference product
- 100 g drained pickled cucumber slices · ≈ 100.0 g · Assumed quantity / reference product
- 60 g Danish remoulade · ≈ 60.0 g · Assumed quantity / reference product
- 20 g mild mustard · ≈ 20.0 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
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 kg boneless pork loin with skin
- 10 g salt
- 300 ml water for the roasting tray
- 2 bay leaves
- 4 soft rolls, 320 g total
- 240 g drained cooked red cabbage
- 100 g drained pickled cucumber slices
- 60 g Danish remoulade
- 20 g mild mustard
Instructions
- Preheat oven to 180°C fan. Pat skin dry and score at about 5 mm intervals through the skin but not into the meat. Rub salt carefully into the scores. Set pork skin-side up as level as possible on a rack over the tray. Add water and bay leaves to the tray; skin must stay above water.
- Roast for about 75–90 minutes, checking the centre of the thickest part with a thermometer. For this fully cooked version, reach at least 70°C in the centre for 2 minutes. Extend cooking if needed. Top up tray water as necessary to prevent scorching.
- If skin is still soft, finish at 240°C with the grill for about 5–10 minutes, watching continuously. Remove bay leaves first. Rest meat uncovered for about 15 minutes; covering would soften the crackling.
- During resting, heat red cabbage thoroughly in a small pan and briefly warm rolls. Slice pork across the grain. Spread rolls with remoulade and mustard and fill with pork, some crisp crackling, cabbage and cucumber. Serve immediately.
Tips
- Centre temperature determines doneness. If the skin slopes, a small ovenproof support under the rack can level the meat; do not use unprotected plastic.
- Safely chilled leftover roast makes assembly faster. That is a leftover option, not the from-raw method timed here.
