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

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

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; estimated raw edible weight after removing bone: 1,440 g, including rind
2 tbsp (30 g) coarse sea salt
1 tsp (5 g) freshly ground black pepper
10 whole cloves (approximately 2 g)
1 large onion, halved (approximately 150 g peeled)
2 bay leaves (approximately 0.2 g)
2 cups (480 ml) low-sodium beef or pork stock; estimate uses pork stock (approximately 480 g)
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; approximately 15 g)

Instructions

1. Preheat the oven to 450°F (230°C). Pat the pork rind very dry. Score it in parallel lines about 6 mm apart, taking care not to cut into the meat. Rub the salt into the cuts and over the rind; season the meat side with black pepper.
2. Press the cloves into selected intersections of the scored rind. Set the roast on a rack in a roasting pan. Place the halved onion and bay leaves in the pan around it.
3. Roast at 450°F (230°C) for 20–30 minutes. Reduce the oven temperature to 350°F (175°C) and roast until the center reaches 145°F (63°C), approximately 60–75 minutes more. Baste the meat once or twice during this lower-temperature roasting period.
4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15–20 minutes. Pour excess fat from the pan, reserving about 30 ml (2 tablespoons) of drippings.
5. Make the gravy in the roasting pan over medium heat, or use a saucepan. Add the butter to the reserved drippings. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the stock, scraping up browned bits, and simmer for 4–6 minutes, until slightly thickened. Stir in the optional brown sugar and vinegar, if using, and adjust seasoning with salt and pepper as desired.
6. Carve the roast into slices and serve with pieces of crackling and warm gravy.