Fläskstek (Roast Pork with Crackling)
Why this recipe works
- Proper crackling: Dry skin, careful scoring and an initial hot roast help the rind blister before the pork finishes cooking more gently.
- Built-in gravy flavour: Onion, bay leaves and pork juices season the roasting liquid, creating a savoury base for the gravy without extra complexity.
- Classic roast-dinner contrast: Juicy sliced pork, salty crackling and warm pan gravy make the dish satisfying without relying on heavy seasoning.
Get the most out of this recipe
Texture tips
- For crisper crackling: Pat the skin very dry before salting, and avoid pouring stock over the rind so it roasts rather than steams.
- Score with care: Cut through the rind and fat but stop before the meat; this helps the fat render while keeping the pork juicy.
- Use the thermometer: Check the thickest part of the pork and remove it once it reaches 70°C (160°F), then rest before carving.
Common mistakes
- Wet skin softens crackling: Moisture is the main obstacle to crisp rind, so dry the pork thoroughly and keep the roasting liquid below the skin.
- Watch the final blast: If finishing the crackling at 220°C (430°F), check it closely; it can move from golden to scorched quickly.
- Do not carve immediately: Resting allows the juices to settle, making the pork easier to slice and less likely to dry out on the board.
Make-ahead tips
- Store pork and gravy apart: Cool the pork and gravy, then refrigerate them in separate sealed containers to keep the texture and flavour cleaner.
- Reheat without softening the crackling: Warm sliced pork with a little gravy, but keep the crackling uncovered so it has the best chance of re-crisping.
- Freeze the meat and gravy: The cooked pork and gravy can be frozen, though crackling is best kept out of the freezer where possible.
Ingredient notes
- Choose skin-on shoulder: Skin-on pork shoulder gives enough fat for tender meat and a proper layer of crackling.
- Salt matters for the rind: Work the fine sea salt into the scored cuts so it seasons the crackling and helps draw moisture from the surface.
- Thickening the gravy: If using cornflour instead of plain flour, mix it with a little cold water first before whisking it into the hot juices.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Peel the yellow onion and cut into thick wedges, then scatter them in a roasting pan with the bay leaves.
- Pat the pork dry, then score the skin in parallel lines, cutting through the rind and fat but not into the meat. Rub the fine sea salt thoroughly into the cuts and over the skin, then season the meat side with the black pepper.
- Sit the pork on top of the onions, skin-side up, and pour the vegetable stock into the pan around it (not over the skin). Roast for 20 minutes until the skin starts to blister.
- Reduce the oven to 180°C (355°F) and continue roasting for 70 to 80 minutes, topping up with a splash of water if the pan looks dry. The pork is ready when a thermometer in the thickest part reads 70°C (160°F) and the crackling is deep golden.
- Lift the pork onto a board and rest for 15 minutes. If the crackling needs extra colour, return just the crackling to the oven for a few minutes while the meat rests, watching closely so it does not burn.
- Pour the roasting juices into a saucepan, leaving the onions and bay leaves behind, and skim off excess fat if needed. Whisk in the plain flour and simmer for 3 to 5 minutes until thickened and the flour taste cooks out; add a little water if it becomes too thick.
- Carve the pork into slices, cutting through the crackling with a sharp knife. Serve with the gravy spooned over.
Recipe notes
Tips
- For the best crackling, make sure the skin is very dry before salting, and keep the stock away from the skin so it roasts rather than steams.
- If the crackling is golden but not crisp, give it a short blast at 220°C (430°F) at the end, checking every minute.
- Food safety: cook pork until it reaches at least 70°C (160°F) in the thickest part, and rest it before carving.
Substitutions
- Replace Vegetable stock with Chicken stock for a richer gravy.
- Replace Plain flour with Cornflour for a gluten-free gravy; mix it with a little cold water first, then whisk into the hot juices and simmer until thickened.
Storage
- Refrigerate up to 3 days
- Cool the pork and gravy, then refrigerate separately in sealed containers. Reheat sliced pork in a 180°C (355°F) oven with a splash of gravy until piping hot; crackling is best reheated uncovered so it re-crisps. Freeze the meat and gravy (without crackling if possible) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 5min (25min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Gluten Wheat
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