Roast pork, carrot chutney & sunflower cream

Roast pork, carrot chutney & sunflower cream

The New Nordic
Simon Bajada

Flæskesteg (roast pork with crackling) is hugely popular in Denmark. You’ll often find it sitting under a heat lamp in smørrebrød eateries. Denmark is actually one of the world’s largest producers of pork, exporting as much as 90 per cent to places as far flung as Nepal. A pork production cooperative set up in 1890 resulted in there being three pigs for every human by 1970. That figure has now reached five pigs per person: 25 million animals! This recipe is based on a traditional roast but the vinegar brings a little more acidity to the vegetables, balanced by the nutty cream.


Quantity Ingredient
800g small carrots
2 onions, unpeeled
2 garlic bulbs
1 tablespoon rapeseed oil
pinch white pepper
800g pork loin


Quantity Ingredient
1 large onion, finely diced
3cm piece fresh ginger, peeled and grated
2 teaspoons mustard seeds
1 tablespoon sunflower oil
80ml apple cider vinegar

Sunflower cream

Quantity Ingredient
50g toasted sunflower seeds
1/2 lemon, juiced
2 tablespoons chopped flat-leaf parsley or marjoram
250g creme fraiche


  1. Preheat the oven to 200°C. Toss the carrots, whole onions and garlic bulbs in the rapeseed oil and season with salt and a pinch of white pepper.
  2. Place the pork in a large casserole dish or roasting tray and arrange the vegetables around it. Roast in the oven for 40 minutes –1 hour. To be sure it’s ready, use a meat thermometer to check that the internal temperature has reached 70°C. If you don’t have one, insert a skewer into the thickest part of the meat and make sure the juices run clear.
  3. For the chutney, sauté the onion, ginger and mustard seeds in the sunflower oil in a frying pan over a low heat for 3–4 minutes, until soft. Set the pan aside.
  4. When the pork is ready set it aside to rest, peel the roasted onions and garlic and reserve the flesh. Chop the carrots into thirds.
  5. Return the chutney pan to the stove top over a medium heat. Pour in the vinegar and any juices from the roasting tray. Use these to deglaze the onion mixture, scraping up any bits that are stuck to the pan.
  6. Add the reserved garlic and onion flesh and the carrots and toss together for a couple of minutes as you would a stir-fry.
  7. To make the sunflower cream, blitz together all the ingredients with a little salt for 1 minute, until smooth.
  8. Serve slices of the roast pork with the chunky chutney and the sunflower seed cream on the side.
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