Typical Danish pork roast with very crunchy cracklings. There are endless recipes for this traditional dish, but here you get the best, ours! Get a nice size of pork roast, here it is 2,2 kgs, enough for 4 persons, with the skin still on. Some veggies – 2 carrots, one leek, a couple of celery stakes. About 50 whole black peppercorns and enough dried bay leaves. And plenty of coarse sea salt.
Turn on the oven by 90 degrees Celsius, yes, only 90!
Cut the skin, until the meat but not deeper, every half cm. Add the peppercorns in the cuts. Rub the skin with plenty of salt.
Turn the roast upside down and put it in an ovenproof dish. Add the veggies cut in pieces, and enough water to cover the skin, about 0,5 – 1 liter. Shortly lift the roast slightly to make sure it doesn’t stick to the surface.
Put the roast in the oven for 40 minutes.
Take the roast out, turn it with the skin-side up, rub more salt into the cuts, put halved bay leaves in every 3-4 cut. Put the roast back in the oven, still by 90 degrees, for another 4 hours. Drip the roast with the water every 30-40 minutes, except for the last hour.
Take out the roast, pour most of the water and liquid fat into the pot you will later use for the sauce.
If the roast is a bit uneven in thickness, level it with tin foil or similar before the last step.
Put the roast back in the oven, increase the heat to 250 degrees for 20-25 minutes, or until the cracklings are completely puffed and crunchy. (Keep an open eye on this process, suddenly it goes very fast).
Take out the roast and let it rest for about 10-15 minutes without any cover. Cut in slices and serve.