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Loading...This Danish classic, traditionally served at Christmas and Sunday family dinners, features a slow-roasted pork joint crowned with shatteringly crisp crackling. The meat is rubbed with coarse salt and topped with fresh bay leaves, which perfume the skin as it puffs into golden blisters in the oven.
Prep Time20 mins
Cook Time100 mins
Total Time120 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 780 kcalCalories
- 58 gFat
- 21 gSaturated Fat
- 6 gCarbs
- 1 gFiber
- 1 gSugar
- 55 gProtein
- 1450 mgSodium
- 780 mgPotassium
- 45 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the roast
- 1.5 kg (3.3 lb) boneless pork loin or belly roast with skin on
- 2 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 8-10 fresh bay leaves
- 1 large yellow onion, unpeeled and quartered
- 2 cups water or chicken stock
- 1 tsp whole cloves (optional)
For the brown gravy
- 3 tbsp rendered pork fat (from the roasting pan)
- 3 tbsp all-purpose flour
- 2 cups beef or pork stock
- 1 tbsp dark soy sauce or Danish brun sovs mix
- Salt and freshly ground black pepper to taste
Directions
- Pat the pork skin completely dry with paper towels and lay it skin-side up on a board. Using a sharp knife, score the skin in parallel lines about 5 mm apart, cutting through the skin and a thin layer of fat but not into the meat.
- Rub the coarse salt and freshly ground black pepper generously into the scored skin, pressing firmly so the salt draws out moisture. Tuck the quartered onion underneath the meat in a roasting pan and pour the stock around it.
- Arrange the fresh bay leaves in a neat row across the salted skin, pressing them gently so they adhere. Let the pork sit at room temperature for 20-30 minutes to dry the skin further for maximum crackling.
- Preheat the oven to 220°C (425°F). Place the pork on the middle rack and roast for 30 minutes to begin blistering and crisping the skin.
- Reduce the oven temperature to 160°C (320°F) and continue roasting for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part reads 70°C (160°F) and the crackling is puffed and deep golden.
- Transfer the pork to a warm platter, cover loosely with foil, and rest for 15 minutes. Carefully lift off the bay leaves and the crackling in one sheet and set aside on a board.
- While the pork rests, skim the pan drippings and reserve 3 tablespoons of fat. Place the roasting pan over medium heat, whisk in the flour, and cook for 1 minute until lightly browned and fragrant.
- Gradually whisk in the stock and soy sauce, scraping up any browned bits stuck to the pan. Simmer for 5-7 minutes until the gravy coats the back of a spoon, then season to taste with salt and pepper.
- Slice the pork thickly, break the crackling into rustic shards, and serve with the warm brown gravy poured over or in a jug alongside.
Cook’s Notes
- Drying the skin uncovered in the refrigerator overnight produces the crispiest, most evenly puffed crackling.
- Do not brush oil on the skin; the salt rub plus rendered pork fat is enough for perfect blistering.
- Serve traditionally with caramelized potatoes (brune kartofler) and sweet-sour braised red cabbage (rødkål) for an authentic Danish feast.
- Studding the scored skin with whole cloves before roasting adds a warm, festive aroma popular at Christmas.
- Store leftover crackling separately in a paper bag at room temperature to keep it crisp, and crumble over soups or salads the next day.
