Danish traditional dish HOW TO MAKE chrispy pork belly DANISH style (Flæskesteg)

[@Rawsawn]

That was a fine cut, which helps the result massively. Fine ill explain how to actualy do it, since she is too lazy. Everything is a fucking secret with foods, wtf. Assuming its 2-2½kg this is how you do it. 1) After rinsing the meat, check the cuts with a knife to make sure its been cut deep enough or at all, do not go all the way down into the meat ! 2) Now, you put it in a dish, cover it with enough water so all the fat is covered facedown. 3) Put it in oven 200°c Fan only, for about 25m. (no pre-heat) 4) Take it out, let it drip a little, put it on a cutting board, DO NOT THROW AWAY THE WATER. 5) Commence salting a lot using rough grained on the surface and rub against the grooves to make sure the salt gets in everywhere, not just down the middle, very important to note. You have to salt it to a degree where youre thinking "this is too much" and then you give a little more, if you mess up the crispy bit you ruined 75% of the reason to make it, and a dane will die. Insert whatever amount of bay leaves you want in the grooves after. 6) Put it back in the dish with its water facing up, if the roast isnt leveled, use some foil to prop it up, otherwise youre going to get soggy bits on our crisp, we dont want that. Give it around 2-3 hours (depending on size) at 180-200°c, every 30-40m use a spoon and pour over some water and check if its still leveled. Every oven is a little different so check often regardless settings and time. You want the fat underneath to be a golden color, you want the top to be hard, dont be scared if the rinds are a little on the dark side, doesnt mean you ruined it. Take it out remove the bay leaves. You can make a fantastic sauce out of the water, sift the water for excess things, freeze some of it down, and If you gave it the right amount of salt, you wont need to salt the sauce :) Enjoy !

[@renekaas3853]

Ummm it looks so crispy and yummy.

[@mygrowing9616]

Dati dikit n pla tau kapatid

[@katimuri]

So is it a traditional Danish recipe in Philippino style? Now I am confused.

[@RonDeTorres]

Sarap naman Nyan Penge

[@mygrowing9616]

Looks good and yummy 🤤

[@Pobrengwaray453]

Yummy po talaga yan

[@namomme5008]

My Danish husband said boiling it is a silly unnecessary step just like the obsessive washing of the meat.

[@Pobrengwaray453]

Ja,my husband too said like that to me hehe,but i do like that I told him we are different and every body are different i'm from Philippines and this is how we cook pork belly so that the skin can more crunchy😊😊

[@kakefisk]

@@Pobrengwaray453 Yes but.. in your vide you're attempting to make it Danish style, not Philippine style?

[@lilyatencio7016]

karsa daw siton pnu mo.gawin yan

[@Pobrengwaray453]

Parang lecthon la iton

[@mikoaj2755]

What temperature should the oven be set to?

[@hanshermann8537]

der er ingen temp , 3 timer hvad?

[@peterlarsen7779]

Nelliker når det er blomster hedder ganske rigtigt "carnations", men når det er krydderurten, hedder det "cloves" (one clove, two, three, four, several cloves) Ellers lækker steg! 👍

[@mercedesaudivw]

the meat look dry

[@keisuke908]

Kinda similar to Liempo. Ya know?