Crispy, roast pork is a Danish holiday favorite. Rather than the traditional bay leaves and cloves, try this rendition with licorice powder.
By Julie Karla
Roast pork with crispy crackling is a favorite among Danish families and a must during christmas time. We celebrate christmas on the 24th and most families serve this roast pork for dinner. Some families eat duck, others eat both duck and pork, but in my family it is only the roast pork. 
Normally, we put bay leaves and cloves in between the thin strips but this time I’ve replaced the traditional christmas spices with another Danish favorite – licorice powder!
It might sound a bit strange but you’ll be convinced once you try it. The liquorice gives the roast pork an extra depth in flavor and really brings this traditional dish to a whole new level.
PrintRoast Pork with Crackling and Liquorice
- Yield: 4 1x
Description
Crispy, roast pork is a Danish holiday favorite. Rather than the traditional bay leaves and cloves, try this rendition with licorice powder.
Ingredients
- 1 organic loin of pork approx. 3.3 lbs.
- Liquorice powder, to taste
- Sea salt, to taste
Instructions
- Preheat oven to 450 °F
- To prepare the pork loin; score the skin almost down to the meat.
- Combine a dry rub of liquorice powder and salt and cover the skin evenly.
- Put the roast in a roasting pan and place in the middle of the oven. After 15 minutes, reduce the heat to 320 °F. and roast approx. 1 hour and 45 minutes longer, or until it registers 68 ° on the thermometer.
- If the skin is not quite crispy, you can give it a few minutes under the grill, but be sure to watch it!
- Take the roast out and cover loosely with foil to keep the heat in and let it rest 10 minutes before cutting. Hint: letting the meat rest will ensure that all the juices will stay in the meat. Cutting it before you let it rest will result in juices escaping all over your cutting board and the meat will be dry.
- Slice the meat and arrange on a plate.
- This roast pork goes extremely well with my recipe of Baked Plums and Red Onion with Liquorice, Lemon & Acacia Honey that I promise I will post very soon!
- Save the juices from the roasting pan and serve over the plated pork. You will have the unique depth and mellow taste of liquorice. It’s soooo good!
- Category: Main
- Cuisine: Danish
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