Entree: Denmark – Funen – Flæskesteg (Danish roast pork with crisp crackling and pan gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- 1 bone-in pork roast with rind, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) coarse sea salt, plus extra for the rind
- 1 tsp (5 g) freshly ground black pepper
- 8–10 whole cloves (about 5 g)
- 2 bay leaves
- 1 large onion, halved (about 8 oz / 225 g)
- 2 medium carrots, halved (about 8 oz / 225 g)
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) pork or beef stock
- 1–2 tsp (5–10 ml) red currant jelly or lingonberry jam (optional, for the gravy)
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 450°F (230°C). Pat the pork rind thoroughly dry with paper towels. Using a sharp knife, score the rind in parallel lines about 1/2 in (1.3 cm) apart down to but not into the meat.
2. Stud the rind by pressing whole cloves into every other score and tuck bay leaves between a few scores. Rub the rind with the oil, then rub a generous layer of coarse sea salt into the scores and across the rind. Season the underside of the roast with pepper and a little salt.
3. Place the roast on a rack set in a roasting pan. Scatter the halved onion and carrots in the pan to aromatize the drippings. Roast at 450°F (230°C) for 20–30 minutes to jump-start the crackling.
4. Reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature at the thickest part reaches about 145–150°F (63–66°C), roughly 60–90 more minutes for a 3 lb (1.4 kg) roast (time will vary by oven and roast size).
5. Transfer the roast to a cutting board, tent loosely with foil, and rest 15–20 minutes while you make the gravy. Remove and discard excess fat from the pan, leaving browned bits and about 1–2 tbsp (15–30 ml) of fat for flavor.
6. Place the pan over medium heat on the stovetop (or use a separate saucepan). Add the butter, scrape up browned bits, then whisk in the flour and cook 1–2 minutes to a blond roux.
7. Gradually whisk in 2 cups (480 ml) stock, bring to a simmer, and reduce until slightly thickened. Taste and season with salt and pepper. Stir in 1–2 tsp (5–10 ml) red currant jelly or lingonberry jam if desired for a touch of sweetness and shine.
8. Carve the roast into slices, making sure each slice has a piece of crisp rind. Serve immediately with the pan gravy spooned over or alongside.