▲ 109 ▼ big Danish pork roast ready for the pit (lemmy.world) submitted 3 years ago by Trondk@lemmy.world to c/foodporn@lemmy.world 19 comments fedilink hide all child comments
[–] Jimmycrackcrack@lemmy.ml 8 points 3 years ago (2 children) Tell me more. Not familiar with Danish food. permalink fedilink source hideshow 4 child comments replies: [–] Trondk@lemmy.world [S] 8 points 3 years ago* (1 child) Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt. We use it as is , with black gravy, potatoes pickled 🥒. Or in a sandwich permalink fedilink source parent hideshow 2 child comments replies: [–] Roberto@toast.ooo 3 points 3 years ago That's called pururuca in Brazil permalink fedilink source parent [–] isthingoneventhis@lemmy.world 4 points 3 years ago (3 children) Danes LOVE pork belly / pork with skin / pork. It's wild. It's also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it's boring), or there is also koteletter I fad which is... creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones. Sadly can no longer indulge in it anymore but it's fucking amazing. Danes throw down when it comes to pork. permalink fedilink source parent hideshow 6 child comments replies: [–] Jimmycrackcrack@lemmy.ml 1 point 3 years ago (1 child) In Australia and the UK we like the skin as well when roasted. We call it crackling. permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo. permalink fedilink source parent [–] jscummy@sh.itjust.works 1 point 3 years ago* (1 child) Everyone loves pork belly/pork with skin, not just the Danes permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 2 points 3 years ago Obviously, but the specific context of the conversation was regarding danish food, hence the response. permalink fedilink source parent [–] wolfpack86@lemmy.world 1 point 3 years ago (1 child) Let's not forget stegtflæsk med persillesovs permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it. permalink fedilink source parent
[–] Trondk@lemmy.world [S] 8 points 3 years ago* (1 child) Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt. We use it as is , with black gravy, potatoes pickled 🥒. Or in a sandwich permalink fedilink source parent hideshow 2 child comments replies: [–] Roberto@toast.ooo 3 points 3 years ago That's called pururuca in Brazil permalink fedilink source parent
[–] Roberto@toast.ooo 3 points 3 years ago That's called pururuca in Brazil permalink fedilink source parent
[–] isthingoneventhis@lemmy.world 4 points 3 years ago (3 children) Danes LOVE pork belly / pork with skin / pork. It's wild. It's also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it's boring), or there is also koteletter I fad which is... creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones. Sadly can no longer indulge in it anymore but it's fucking amazing. Danes throw down when it comes to pork. permalink fedilink source parent hideshow 6 child comments replies: [–] Jimmycrackcrack@lemmy.ml 1 point 3 years ago (1 child) In Australia and the UK we like the skin as well when roasted. We call it crackling. permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo. permalink fedilink source parent [–] jscummy@sh.itjust.works 1 point 3 years ago* (1 child) Everyone loves pork belly/pork with skin, not just the Danes permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 2 points 3 years ago Obviously, but the specific context of the conversation was regarding danish food, hence the response. permalink fedilink source parent [–] wolfpack86@lemmy.world 1 point 3 years ago (1 child) Let's not forget stegtflæsk med persillesovs permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it. permalink fedilink source parent
[–] Jimmycrackcrack@lemmy.ml 1 point 3 years ago (1 child) In Australia and the UK we like the skin as well when roasted. We call it crackling. permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo. permalink fedilink source parent
[–] isthingoneventhis@lemmy.world 1 point 3 years ago In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo. permalink fedilink source parent
[–] jscummy@sh.itjust.works 1 point 3 years ago* (1 child) Everyone loves pork belly/pork with skin, not just the Danes permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 2 points 3 years ago Obviously, but the specific context of the conversation was regarding danish food, hence the response. permalink fedilink source parent
[–] isthingoneventhis@lemmy.world 2 points 3 years ago Obviously, but the specific context of the conversation was regarding danish food, hence the response. permalink fedilink source parent
[–] wolfpack86@lemmy.world 1 point 3 years ago (1 child) Let's not forget stegtflæsk med persillesovs permalink fedilink source parent hideshow 2 child comments replies: [–] isthingoneventhis@lemmy.world 1 point 3 years ago I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it. permalink fedilink source parent
[–] isthingoneventhis@lemmy.world 1 point 3 years ago I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it. permalink fedilink source parent
