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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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 (selected example: pork loin roast) (estimated edible portion: 1500 g)
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 (selected example: 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, to serve (selected example from the listed options)

Instructions

1. Preheat the oven to 450°F (230°C). Pat the pork rind dry with paper towels. With a sharp knife, score the rind in parallel lines about 1/4 inch (6 mm) apart, cutting through the rind to the fat but not into the meat. Rub the rind and exposed fat thoroughly with the coarse salt, working salt into the cuts.
2. Press whole cloves into every other score. Place the halved onion and bay leaves in a roasting pan, then set the pork on top, rind side up. Pour 1 cup (240 ml) water into the pan, taking care not to pour it over the rind.
3. Roast at 450°F (230°C) for 20–30 minutes. 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, without touching bone, reads 145°F (63°C). For a 4 lb (1.8 kg) roast, this will take about 1 to 1 1/4 hours longer.
4. Transfer the roast to a cutting board and rest for 15–20 minutes, loosely covered with foil. Strain the pan juices into a measuring cup, skim off excess fat, and reserve about 2 tbsp (30 ml) of fat for the gravy.
5. To make the gravy, melt 2 tbsp (30 ml) butter in a small saucepan over medium heat. Whisk in 1 tbsp (8 g) flour and cook for 1–2 minutes without browning. Gradually whisk in 1 1/2 cups (360 ml) stock and the reserved pan juices. Simmer until slightly thickened, then season with black pepper and sugar; adjust the salt to taste.
6. If needed, crisp the crackling further by placing the rested roast under a hot broiler for 2–4 minutes. Watch it closely until blistered and crisp.
7. Carve the pork into thin slices, ensuring each portion includes some crackling. Serve with boiled potatoes and red cabbage, with warm gravy spooned over the meat.