The secret to perfect Danish roast
Danish cuisine might seem exotic to many people. However, upon closer inspection, it consists of simple dishes that can easily be prepared at home. The foundation is meat dishes, and Danes put the most emphasis on them. It's not just about making cutlets or roasts; the key is choosing the right cut.
The skin in the dish called flæskesteg is the most important part. This doesn't mean you have to eat it, although after roasting, it is crispy and pleasantly salty. However, even if you don't eat it, don't skip this part of the meat. It plays a crucial role in preparing the Danish roast. It protects the meat from drying out, prevents water loss, gradually lubricates it, and ensures an even temperature during roasting.
How to prepare the meat for flæskesteg?
Danes usually choose pork loin with skin, but you can also roast other parts of pork this way, such as shoulder, leg, or rump. Before putting the meat in the oven, you need to prepare it properly. It must first reach room temperature. Take it out of the refrigerator and wash it thoroughly.
If you choose pork loin with skin, you must scrub it thoroughly. You can even use a kitchen scrubber for this. While scrubbing, pour boiling water over the skin. Then, cut it about 5 cm deep at 2.5 to 5 cm intervals.
How do Danes serve the roast?
In Denmark, flæskesteg is a common dinner dish. The roast is typically served with a sauce made from the fat rendered during roasting. It is served with braised red cabbage and potatoes roasted in caramel.
Recipe for Danish pork loin with skin
Once the meat is cleaned and ready for seasoning, it's time to preheat the oven to 160 degrees Celsius.
Ingredients:
- 2 kg of pork loin with skin,
- 5 bay leaves,
- coarse salt,
- 1 carrot,
- 1 onion,
- 1 litre of water,
- a few allspice berries,
- black peppercorns.
Instructions:
- Place sliced carrot and onion at the bottom of a roasting pan, add peppercorns and allspice.
- Place the meat skin-side down on this bed, pour in 1 litre of water. Place in an oven preheated to 160 degrees Celsius for 30 minutes.
- After this time, remove the meat and increase the oven temperature to 200 degrees, turn on the fan.
- Rub the lightly baked meat generously with salt, especially the skin. Insert bay leaves into the cuts and place back in the pan, this time skin-side up.
- Place in the oven and roast until the skin is browned (about 1.5 hours) – it's best to check with a thermometer if the meat is cooked. It should be between 60-65 degrees inside.
- Once the skin is nicely browned, remove the pork loin from the oven. Before slicing it into portions, let it rest for a while – if you slice the pork loin too early, all the juices will flow out, and the meat will quickly become tough.
