Flaskesteg - Danish Pork Roast Options

[ladygorb]

Title :: Flaskesteg - Danish Pork Roast
Author :: ladygorb
Category :: Cultural/Ethnic Recipes
Ingredients ::

• 2 tablspoon salt
• Pepper
• 6-8 bay leaves
• 4 pounds Pork roast (neck of pork, middlecut, or leg of pork)

Description ::
Country Denmark - Main Dish - Delicious - This is a traditional dish served at Christmas in Denmark

Preheat oven to 230 C. Slice the rind of the pork to the meat in 1/5 wide grooves. These will become crisp bacon rinds.

Place it in a roating pan with the rind facing down. Pour water over it.

Roast in the oven 20 minutes.

Pour the water into a bowl (this can be used to make a nice gravy).

Rub the meat side with salt and pepper. Rub the rind with salt,
make sure it gets into the grooves, too. Insert bay leaves into
the grooves, and optional whole cloves. Roast for 30 minutes with the rind facing up.

Lower the temperature to 160 C and roast 30-40 minutes.

Center temperature should be 65.

If the bacon rinds are not crisp and bubbly, broil 5-10 minutes - watch it!

Pour the water/fat from it and let it rest, wrapped into aluminium foil (not the rind, though).

Carve the roast into pieces that are 1-2 rinds wide before serving.

Updated Fri, Jan 6 2006 11:29 pm

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