Roast Pork, Carrot Chutney & Sunflower Cream Recipe

Brrr…. cuddle up buttercup. What could be better when temperatures drop outside than this delicious, comforting recipe from a Scandinavian kitchen?


Flæskesteg (roast pork with crackling) is hugely popular in Denmark. You’ll often find it sitting under a heat lamp in smørrebrød eateries. This recipe is based on a traditional roast but the vinegar brings a little more acidity to the vegetables, balanced by the nutty cream.


  • 800 g (1 lb 12 oz) small carrots
  • 2 onions, unpeeled
  • 2 garlic bulbs
  • 1 tablespoon rapeseed oil
  • pinch of white pepper
  • 800 g (1 lb 12 oz) pork loin


  • 1 large onion, finely diced
  • 3 cm (1¼ in) piece fresh ginger, peeled and grated
  • 2 teaspoons mustard seeds
  • 1 tablespoon sunflower oil
  • 80 ml (2¾ fl oz / 1/3 cup) apple cider vinegar

Sunflower cream

  • 50 g (1¾ oz) toasted sunflower seeds
  • Juice of 1/2 lemon
  • 2 tablespoons chopped flat-leaf parsley or marjoram
  • 250 g (9 oz / 1 cup) crème fraîche

Preheat the oven to 200°C (400°F). Toss the carrots, whole onions and garlic bulbs in the rapeseed oil and season with salt and a pinch of white pepper.

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 (160°F). If you don’t have one, insert a skewer into the thickest part of the meat and make sure the juices run clear.

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.

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.

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.

Add the reserved garlic and onion flesh, the carrots and toss together for a couple of minutes as you would a stir-fry.

To make the sunflower cream, blitz together all the ingredients with a little salt for 1 minute, until smooth.

Serve slices of the roast pork with the chunky chutney and the sunflower seed cream on the side.

New NordicThis is a recipe from The New Nordic by Simon Bajada, published by Hardie Grant. Buy now