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Danish Xmas food. Once done then take it out and dry throughly - plenty of salt on the top on and within the pork skin. In the oven for 20-30 min. - core should be 65-68° C when ready and the skin should be crispy. Let it rest for min. 15 min. Before you cut.
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Pro-level cooking techniques made simple.
Ingredients for 8
1,8 kg joint of pork from the breast or neck without removing the rind
10-20 black peppercorn
Directions
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Step 1