Ingredients with Measurements:
- 1 (3-4 lb) pork roast (flæskesteg)
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
- 4 slices of bacon, chopped
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 cup water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the pork roast with salt and pepper on all sides.
3. Heat the vegetable oil in a roasting pan over medium-high heat. Add the pork roast and sear on all sides until browned.
4. Transfer the roasting pan to the oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F.
5. While the pork is roasting, prepare the caramelized onions and bacon. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
6. Add the sliced onions to the same skillet and cook over medium heat until they are soft and caramelized, about 20 minutes.
7. Add the brown sugar, apple cider vinegar, and water to the skillet with the onions. Stir to combine and cook for an additional 5 minutes until the sauce thickens.
8. Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
9. Serve the sliced pork with the caramelized onions and bacon on top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 18g
Protein: 43g
Substitutions for ingredients:
- Pork roast: You can use a boneless pork loin roast instead of a flæskesteg.
- Brown sugar: You can use honey or maple syrup instead of brown sugar.
- Apple cider vinegar: You can use white wine vinegar or balsamic vinegar instead of apple cider vinegar.
Variations:
- Add garlic and thyme to the pork roast before roasting for extra flavor.
- Use shallots instead of onions for a milder flavor.
- Add sliced apples to the skillet with the onions for a sweet and savory twist.
Tips and tricks:
- Let the pork roast rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- If the caramelized onion sauce is too thick, add a little more water to thin it out.
Storage instructions:
Store leftover pork and caramelized onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and caramelized onions in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sliced pork on a platter with the caramelized onions and bacon arranged on top.
Garnishes:
Garnish with fresh parsley or thyme for a pop of color.
Pairings:
Serve with roasted vegetables, mashed potatoes, or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the pork roast is not cooked through, return it to the oven and continue roasting until the internal temperature reaches 145°F.
- If the caramelized onion sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Always use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Flæskesteg is a traditional Danish dish that is typically served for Christmas dinner.
Flavor profiles:
The pork roast is savory and tender, while the caramelized onions and bacon add a sweet and salty flavor to the dish.
Serving suggestions:
Serve the flæskesteg with a glass of red wine or a cold beer.
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Region: Danish