Danish-Style Roast Pork
This recipe is based on a traditional Danish Roast Pork dish called “Flæskesteg”. It features crisp and crunchy crackling atop tender, juicy pork that is cooked with fresh herbs to impart a wonderful flavour.
How long will it take?
3 ¼ hours
What’s the serving size?
Serves 4
What do I need?
- 2 kg rolled pork loin
- Sea salt
- Freshly cracked black pepper, to taste
- Dried bay leaves
- Rosemary sprigs
- 2 cups water
How do I make it?
- Preheat oven to 160C.
- Pat pork dry with paper towel.
- Slice the pork fat into 1-centimetre-thick pieces, being careful not to cut through to the meat below. Season pork generously with salt and pepper.
- Push bay leaves and rosemary sprigs into the cuts you made in the pork fat.
- Place pork on a rack in a roasting pan and add water to the pan.
- Cook for 1 hour, then remove the bay leaves and rosemary from the pork so that they don’t burn.
- Return pork to the oven and cook for a further 1 ½ hours. Check the internal temperature of the pork – you want a temperature of at least 63C. If the pork has reached temperature but the crackling is not crispy you can place it under the grill for a few minutes – watch carefully as it can turn very quickly.
- Remove from oven and rest for 10 minutes before serving.
TOP TIPS
- Dry skin equals great crackling so leave the pork uncovered in the fridge overnight to allow the skin to dry out.
- Enjoy this dish with roasted root vegetables or for a crisp, cool side to cut through the richness of the roast whip up a simple Cucumber & Dill Salad dressed with a splash of vinegar.
