Entree: Denmark – Bornholm – Flæskesteg (Traditional Danish roast pork served with crisp crackling)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 4 lb (1.8 kg) bone-in pork roast with rind, approx. usable weight
- 2 tbsp (30 ml) coarse sea salt
- 12 whole cloves
- 2 bay leaves
- 1 cup (240 ml) water
- 1 large onion, halved
- 2 tbsp (30 ml) butter
- 1 tbsp (8 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or pork stock
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) sugar
- 1 lb (450 g) small waxy potatoes, boiled, to serve
- Red cabbage or pickled red cabbage, to serve

Instructions

1. Preheat the oven to 450°F (230°C). Pat the pork rind dry with paper towels. Using a sharp knife, score the rind in parallel lines about 1/4 inch (6 mm) apart down to the fat but not into the meat. Rub the rind and exposed fat thoroughly with the coarse salt, making sure salt gets into the scores.
2. Stud the rind by pressing whole cloves into every other score. Place the halved onion and bay leaves in the roasting pan and set the pork roast on top, rind side up. Pour 1 cup (240 ml) water into the pan (not over the rind).
3. Roast at 450°F (230°C) for 20–30 minutes to jump-start the crackling. Reduce the oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 145°F (63°C), about 1 to 1 1/4 hours more for a 4 lb (1.8 kg) roast.
4. Remove the roast from the oven and transfer to a cutting board to rest 15–20 minutes; cover loosely with foil. Meanwhile, pour pan juices through a sieve into a measuring cup, skim off excess fat, and reserve about 2 tbsp (30 ml) of fat for the gravy.
5. For the gravy, melt 2 tbsp (30 ml) butter in a small saucepan over medium heat. Whisk in 1 tbsp (8 g) flour and cook 1–2 minutes without browning. Gradually whisk in 1 1/2 cups (360 ml) stock and the reserved pan juices. Simmer until slightly thickened, season with black pepper and 1 tsp (2 g) sugar, and adjust salt to taste.
6. If the crackling needs further crisping, place the rested roast under a hot broiler for 2–4 minutes, watching carefully until blistered and crisp. Carve the pork into thin slices, making sure each portion has a piece of crackling.
7. Serve slices of flæskesteg with boiled potatoes and red cabbage, spooning warm gravy over the meat.