Introduction

Flæskesteg, the traditional Danish roast pork, is a must-try dish known for its crispy crackling and succulent, juicy meat. With the Arteflame grill, we take this Danish classic to the next level, searing the pork at 1,000F on the center grill grate before finishing on the flat cooktop using the reverse sear method. This technique locks in the juices while ensuring the pork remains tender inside with a perfect crunch on the outside. Get ready to impress your guests with this show-stopping Danish favorite—all grilled to perfection without an oven!

Ingredients

• 1 (4-5 lb) bone-in pork loin with skin/rind on
• 1 tbsp coarse sea salt
• 1 tbsp fresh cracked black pepper
• 2 tbsp unsalted butter
• 2 tsp dried thyme
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 2 tbsp whole grain mustard
• 1 yellow onion, sliced
• 1 cup apple cider vinegar

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill, then stack firewood on top.
3. Light the napkins and let the fire burn until the grill is ready (about 20 minutes).

Step 2: Prep the Pork

1. Score the skin of the pork loin in evenly spaced lines without cutting into the meat.
2. Rub the pork all over with salt, black pepper, and dried thyme.
3. Mix the garlic, Dijon mustard, and whole grain mustard together and rub onto the scored skin.

Step 3: Sear the Pork

1. Place the pork loin skin-side down on the center grill grate to sear at 1,000F.
2. Sear for about 5 minutes or until the crust forms and the skin starts crisping.

Step 4: Slow Cook the Pork

1. Move the pork loin to the hot flat cooktop of the Arteflame grill.
2. Place sliced onions around the pork.
3. Add butter and let it melt into the pork while cooking.
4. Cook for about 1 to 1.5 hours, rotating occasionally until internal temperature reaches 135F (it will increase after removal).

Step 5: Let the Pork Rest

1. Remove the pork from the grill when it reaches 135F.
2. Loosely cover with foil and let rest for 15 minutes as it continues cooking to 145F.

Step 6: Serve

1. Slice the pork into thick portions.
2. Serve with grilled onions and a light drizzle of apple cider vinegar over the meat.

Tips

• Make sure to dry the pork skin before scoring—it helps create extra crispy crackling.
• Use real wood on the Arteflame for the best flavor.
• If your fire is too hot, move the pork closer to the outer edges of the cooktop for better control.
• Always remove the pork when it's 15F below the desired temperature—carryover heat will finish the cook.

Variations

• Garlic Herb Crusted: Add fresh rosemary, thyme, and extra garlic for an herbaceous spin on the classic.
• Spicy Danish Flæskesteg: Rub with smoked paprika and cayenne pepper for a bolder flavor.
• Honey Glazed: Brush with honey and a touch of soy sauce while grilling for a caramelized crust.
• Apple Cider Marinated: Marinate the pork in apple cider overnight for a slightly sweet, tangy profile.
• Beer Infused: Baste the pork with Danish lager while grilling for a rich, malty depth.

Conclusion

Grilled Danish Flæskesteg is the ultimate way to enjoy roast pork with the perfect crispy crackling. The Arteflame grill brings out deep, smoky flavors while maintaining juicy tenderness. Whether served for a holiday or a weekend cookout, this Danish classic is bound to impress. Fire up your Arteflame and enjoy grilling the authentic way!

Best Pairings

• Grilled red cabbage with balsamic vinegar
• Butter-roasted potatoes on the Arteflame
• Warm rye bread with butter
• A Danish lager or dark stout