Bar Snack · Pork Crackling
Flæskesvær
📷 Closely related photo — Photo: Evan-Amos / Wikimedia Commons · CC0
The crackling is dried out and fried a second time until it puffs up light and crisp — the same double-fry trick used for pork rinds the world over, just done the Danish way.
Pork skin is dried, then deep-fried twice until it puffs into a crunchy, salty crackling. It's a common bar and market snack across Copenhagen, often served alongside beer or as a garnish for other pork dishes.
Why it's made this way: Nothing from the slaughtered pig went to waste in traditional Danish farm kitchens, and crisping the skin turned a byproduct into one of the most craved parts of the animal.
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Part of World of Street Food — 3443 dishes from 118 countries.
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