Description
Crispy crackling and tender pork, a classic Danish Christmas Eve dish. Perfect for a special occasion.
Ingredients
Units
Scale
- 3-4 lbs (1-2 kg) bone-in pork loin roast with rind and fat intact
- 2-3 tbsp sea salt
- 1 tsp dried cloves
- Freshly ground black pepper
- 3-4 dried bay leaves
- 4 cups (1 l) boiling water
Instructions
- Preheat the oven to 450°F (230°C).
- Pat the pork roast dry with paper towels. Using a sharp knife, score the rind and fat in 1/2-inch (1.25 cm) increments, cutting halfway through the fat but not into the meat.
- In a small bowl, mix sea salt and dried cloves. Rub the mixture generously all over the pork, ensuring it gets into the cuts in the rind. Sprinkle freshly ground black pepper over the roast. Insert dried bay leaves into some of the cuts.
- Place the seasoned pork on a roasting rack in a roasting pan, rind side up. Roast at 450°F (230°C) for 30 minutes.
- Lower the oven temperature to 350°F (175°C). Pour 4 cups (1 liter) of boiling water into the roasting pan. Continue roasting for an additional 1.5–2 hours, or until the internal temperature of the meat reaches 145°F (63°C).
- Remove the roast from the oven and let it rest for at least 15 minutes uncovered to allow the juices to redistribute.
- Serve with traditional Danish accompaniments.
Notes
- For extra crispy crackling, score the rind deeply and generously salt the skin several hours before roasting.
- Substitute juniper berries for cloves for a slightly different flavor profile.
- Leftover roast can be shredded and used in sandwiches or salads for up to 4 days when stored properly in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Danish
Nutrition
- Serving Size: 250g
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 40
- Cholesterol: 100