Entree: Denmark – Copenhagen & Zealand – Flæskesteg (Danish roast pork with crispy crackling served with rich pan gravy)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 4 lb (1.8 kg) bone-in pork loin roast with rind
- 2 tbsp (30 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 10 whole cloves
- 1 large onion, halved
- 2 bay leaves
- 2 cups (480 ml) low-sodium beef or pork stock
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) brown sugar (optional, for gravy balance)
- 1 tbsp (15 ml) red wine vinegar (optional, for gravy balance)

Instructions

1. Preheat the oven to 450°F (230°C). Pat the pork rind very dry with paper towels. Using a sharp knife, score the rind in parallel lines about 1/4 in (6 mm) apart without cutting into the meat. Rub the sea salt well into the scores and all over the rind; season the meat side with pepper.
2. Stud the rind by pressing whole cloves into some of the score intersections for traditional flavor. Place the roast on a rack in a roasting pan. Nestle the halved onion and bay leaves in the pan for aromatics.
3. Roast at 450°F (230°C) for 20–30 minutes to start the crackling. Reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 145°F (63°C) for medium (about 60–75 minutes more for a 4 lb/1.8 kg roast). Baste pan juices over the meat once or twice during the lower-temperature phase.
4. When the roast reaches temperature, transfer the pork to a cutting board to rest for 15–20 minutes, tented loosely with foil. Meanwhile, pour off excess fat from the roasting pan, reserving about 2 tbsp (30 ml) of drippings.
5. For the gravy: place the roasting pan over medium heat on the stovetop (or use a separate saucepan). Add butter to the reserved drippings, sprinkle in the flour and cook, whisking, for 1–2 minutes to make a roux. Gradually whisk in the stock, scraping up browned bits, and simmer until slightly thickened, 4–6 minutes. Stir in brown sugar and vinegar if using, and adjust seasoning with salt and pepper.
6. Carve the roast into slices, present with crispy crackling pieces, and spoon the warm gravy over the meat. Serve immediately with traditional accompaniments such as braised red cabbage and boiled or caramelized potatoes if desired.