Entree: Denmark – Central Culinary Region – Flæskesteg (Roast pork with crisp crackling traditionally served in Denmark)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 pork loin roast with rind, approx. 4 lb (1.8 kg)
- 2 tbsp (30 g) coarse sea salt, plus extra for seasoning the meat before roasting
- 1 tsp (5 g) freshly ground black pepper
- 4 bay leaves
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, halved and roughly chopped, approx. 8 oz (225 g)
- 2 carrots, cut into chunks, approx. 8 oz (225 g)
- 1 cup (240 ml) water
- 1 cup (240 ml) dry white wine or additional water
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour for gravy
- 1 tsp (5 g) sugar to help crackle (optional)

Instructions

1. Preheat oven to 450°F (230°C). Pat the rind thoroughly dry with paper towels. Using a very sharp knife, score the rind in parallel lines about 1/2 inch (1.2 cm) apart down to the fat but not into the meat. Rub the rind generously with coarse sea salt, making sure salt gets into the scores; sprinkle a little sugar over the rind if using.
2. Season the meat side with pepper and press 4 bay leaves into shallow slits in the meat. Heat the vegetable oil in a roasting pan over medium-high heat on the stovetop and brown the meat side for 3–4 minutes to seal flavors; place rind side up in the pan.
3. Scatter chopped onion and carrots around the roast, add 1 cup (240 ml) water and 1 cup (240 ml) white wine or additional water to the pan. Place roast in the preheated oven and cook at 450°F (230°C) for 20 minutes to start the crackling.
4. After 20 minutes, reduce oven temperature to 350°F (175°C). Roast uncovered for an additional 60–80 minutes, or until the internal temperature reaches 145°F (63°C) and the rind is puffed and crisp. Baste the meat with pan juices occasionally; if rind is not crisping, finish 5–10 minutes under the broiler while watching carefully.
5. Remove roast to a cutting board, tent with foil and rest 10–15 minutes. Meanwhile, pour pan juices through a sieve into a saucepan, skim excess fat, and return about 3 tbsp (45 g) butter to the pan. Whisk in 1 tbsp (8 g) flour over medium heat to make a roux, then slowly whisk in the strained juices and simmer until slightly thickened. Adjust seasoning with salt and pepper.
6. Carve roast into slices, ensuring each serving has a piece of crackling. Serve with gravy and traditional accompaniments such as boiled potatoes and pickled red cabbage.