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Danish Style Pork Roast with Crispy Cracklings
Flæskesteg Med Sprød Svær

Servings: 6

Servings: 6
Ingredients
  • 1½ kg. pork loin with a fat cap or rind (about 3.3 lbs)
  • 1½ Tablespoons of fine (not coarse) salt
  • 2 or 3 bay leaves, optional
  • ½ litre of water (a generous 2 cups)
Steps
  1. Score the fat cap or rind all the way down to the meat every ½ cm or so. Avoid scoring the meat itself. Put the salt into the cuts you just made in the fat cap / rind. Be sure to get it into all of the cuts and all the way down. The cuts should be perpendicular to the loin. Optionally, stick a couple of bay leaves into some of the cuts. Or, you could put them under roast. The bay leaves are optional.
  2. Place the roast on a rack, with the fat side up, in a roasting pan. You want the fat cap / rind to be as horizontal as possible. Adjust by putting a piece or pieces of peeled potato or crumpled foil under whichever part of the roast is low.
  3. Pour ½ litre, a generous 2 cups, of water into the roasting pan. Now place the roast in the middle of a cold oven. Turn the oven to 200°C (about 400°F). It will take about an hour and a half. Check on the roast every now and then. Make sure the water doesn't all evaporate.
  4. When the internal temperature of the roast reaches 55°C (about 130°F), feel the fat cap / rind to find out if it is crispy. If it is not, turn up the heat in the oven to 250° (about 480°F). Keep an eye on it, so the fat cap / rind doesn't get too dark. If it is crispy, continue at 200°C. Take the roast out of the oven when the internal temperature of the roast reaches 65°C (about 150°F). Let the roast rest, uncovered, for 20 minutes. By then the internal temperature should reach 70°C (158°F).
  5. While the roast is resting, you can make gravy with the liquid from the roasting pan.
Notes
 

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