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danish roast pork with crackling on wooden board

Danish roast pork with crackling

Recipe for Danish roast pork with crackling
Recipe for the best pork roast with crispy crackling on top. Traditionally served for Danish Christmas dinner with caramelized potatoes, danish red cabbage, and lots of gravy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting 25 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine Danish
Servings 8 people
Calories 362 kcal

Ingredients
  

  • 1 pork roast approx. 1.8 kg
  • 4 bay leaves
  • 10 peppercorns
  • 1 sprig fresh thyme
  • 3 cloves
  • 1 l water or until it covers the crackling
  • 1 onion
  • 1 tbsp salt coarse salt or flake salt

Instructions
 

  • Preheat the oven to 200 degrees celcius.
  • Bring the water to a boil in a saucepan.
  • Prepare the pork roast. Make sure that all the skin is cut all the way through, but without cutting into the meat itself.
  • Place the pork roast in an ovenproof dish with the skin side down. Add boiling water until it covers the crackling. Add peppercorns, cloves and bay leaves to the water.
  • Now place the roast in the oven for 20 minutes.
  • When 20 minutes have elapsed, take the roast out and turn it skin side up. Now rub it with coarse salt, or flake salt down between the crackling. Cut the onion into quarters and put it in the water together with the thyme.
  • Put the roast in the oven again and cook it for approx. 50 minutes, or until the core temperature approaches 58 degrees. Then turn up the heat to 230 degrees Celcius and continue roasting until the crackling is completely crisp.
  • When I cook roast pork, I usually aim for a core temperature of 62-63 degrees Celcius when it comes out of the oven. The temperature rises slightly when the roast is resting afterward. The most important thing is of course that the crackling becomes crispy, but it is also important that the roast does not become dry and dull, so it is a balancing act between the 2 things. So remember that the cooking time is indicative. Always keep an eye on the core temperature.
  • When the crackling is crisp and the core temperature has been reached, take out the roast and place uncovered on a cutting board. Here the roast should stand and rest for approx. 25 minutes before cutting it and serving.

Nutrition

Calories: 362kcal
Keyword crackle on pork, Danish Christmas food, Danish dinner, flaeskesteg, how to cook a roast pork, pork roast recipes, roasted pork, Traditional danish food
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