Ingredients:
1. 1 kg pork (svinekam med ridset svær or ribbensteg)
2. 1 tsp salt
3. 2 cups (500 ml) water
4. 5 dried bay leaves (optional)
5. 1 carrot (optional)
6. 1 onion (optional)
Directions:
1. For the skin to be crispy, the skin should be sliced, but it should not be sliced into the meat, as the juice from the meat may risk getting into the skin.
2. Rub salt in between the grooves and all over and insert bay leaves in between the grooves.
3. In the roast pan, add 2 cups of water. The water and vegetables can be used as stock to made the sauce later.
4. Use a thermometer to stick into the middle of the meat.
5. Roast at 225 degree Celsius and roast for 15 minutes. To get crispy skin, the temperature must be up to 225-250 degree Celsius.
6. Turn down heat to 200 degree Celsius and continue to roast until the temperature reaches 55 degree Celsius, about 1.5 hour.
7. Turn on the grill function to get a nice and crispy skin, but keep an eye on the roast that you it is not burned. When the roast reaches 65 degree Celsius, take it out of the oven (If the temperature of the meat is already 65 degree Celsius, but the skin is still not crispy, you can take out the meat, cut out the skin and continue to roast the skin on a separate baking tray laid with baking paper.)
8. Cover with aluminum foil and let it rest for 20 minutes, without removing the thermometer. It will reach 70 degree Celsius. The pork is well roasted when it has reached 70 degree Celsius.
9. Drain the vegetables from the juice and use the drained juice to make brown sauce by adding some heavy cream and brown coloring (optional).
Additional Information:
This is one of the Danish traditional dishes eaten during Christmas, although it is also eaten all year round. It's not easy to make, as it can easily get very dry. It is more forgiving, if you use pork rib meat, than pork loin. It also helps using the thermometer.
References:
https://nordicfoodliving.com/danish-roast-pork-with-crackling-flaeskesteg/
https://www.arla.dk/opskrifter/flaskesteg-med-sprod-svar/
For the skin to be crispy, the skin should be sliced, but it should not be sliced into the meat, as the juice from the meat may risk getting into the skin.
Rub salt in between the grooves and all over and insert bay leaves in between the grooves.
Add 1 carrot and 1 onion (optional).
Add 2 cups of water. The water and vegetables can be used as stock to made the brown sauce later.
Stick a cooking thermometer into the middle of the meat.
Roast at 225 degree Celsius and roast for 15 minutes. To get crispy skin, the temperature must be up to 225-250 degree Celsius.
Turn down heat to 200 degree Celsius and continue to roast until the temperature reaches 55 degree Celsius, about 1.5 hour. Check that the skin is crispy. If not, turn the temperature up to 250-300 degree Celsius and roast until the temperature reaches 65 degree Celsius. (If the temperature of the meat is already 65 degree Celsius, but the skin is still not crispy, you can take out the meat, cut out the skin and continue to roast the skin on a separate baking tray laid with baking paper.)
Cover with aluminum foil and let it rest for 20 minutes, without removing the thermometer if possible. It will reach 70 degree Celsius. The pork is well roasted when it has reached 70 degree Celsius.
Now it's done :-)
Slice them and serve with caramel potatoes, brown sauce and salad :-)
15 December 2019: I served the pork roast with some brown rice, instead of potatoes.
