Crispy Pork Roast (Flæskesteg)

Step 1: Prepare the Pork Roast

Take the pork rib roast, approximately 1.3 kg. Check the meat side for any cartilage and remove it if necessary. Ensure the skin is scored properly; if not, use a sharp knife to score it in even strips, cutting through the skin but not into the meat.

Step 2: Initial Cooking (Skin-Side Down)

Place the pork roast skin-side down in a roasting pan. Pour boiling water into the pan until the skin is fully submerged. Place the pan in a preheated oven at 200°C (≈390°F) (approximately 390°F) (convection/fan setting) and cook for 20 minutes. This step helps to soften the skin for crisping.

Step 3: Prepare for Crisping

After 20 minutes, carefully remove the roast from the oven. The skin should be softened. Turn the roast skin-side up. If the roast is not completely level, use crumpled aluminum foil to prop it up so the skin is flat and even. This ensures uniform crisping.

Step 4: Season and Add Aromatics

Generously sprinkle coarse salt over the scored skin, making sure it gets into the cuts. Place bay leaves and thyme sprigs *under* the roast in the pan with the water. These aromatics will infuse the drippings, which can be used for a flavorful gravy. Do not stick bay leaves into the skin, as it doesn't add flavor to the skin itself and can hinder crisping.

Step 5: Final Cooking

Return the roasting pan to the oven and continue cooking for approximately 1.5 hours at 200°C (≈390°F) (approximately 390°F) (convection/fan setting). Cook until the skin is crispy and golden brown all over. The video shows checking the roast after 1 hour, and then for the last 5 minutes to ensure perfect crispness.

Step 6: Rest and Serve

Once cooked, remove the roast from the oven. It is crucial to let it rest on a cutting board for at least 15-20 minutes before slicing. This allows the meat juices to redistribute, ensuring a moist and tender result. Slice the roast along the scored lines and serve immediately.

• Using aluminum foil to level the roast ensures even crisping of the skin.

• Placing aromatics under the roast in the water infuses the drippings, perfect for making a flavorful gravy.

• Allowing the roast to rest after cooking is crucial for juicy meat, as it allows the juices to redistribute.

• For a festive touch, add a few whole cloves under the roast during the second cooking phase.