Danish Roast Pork Food
DANISH ROAST PORK
We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard.
Provided by Bergy
Categories Pork
Time 3h20m
Yield 6-8 Servings depend on the cut, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- Score your crackling.
- Season with salt & pepper.
- Place roast on a rack in roasting pan.
- Cook your prunes until tender (cover with water and simmer until tender).
- 45 minutes before the roast is done, place apples around the roast.
- 30 minutes before roast is done, put prunes around the roast.
- Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
- Remove roast from oven and cut off the crackling.
- Cover roast, prunes and apples and keep warm.
- Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
- Spray with cold water again if it hasn't completely crackled.
- Spray crackling with cold water, takes about 10 minutes.
DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)
Make and share this Danish Roast Pork With Prunes (Flaskesteg Med Svesker) recipe from Food.com.
Provided by AB_Fan
Categories Pork
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut deep slits in pork loin and insert prune halves.
- Rub with the salt, pepper, and ginger.
- Roast uncovered in a 325° oven for about 1.5 hours.
- When done, remove from roasting pan.
- Heat pan drippings; stir in the flour, then add the prune juice and water.
- Season with salt and pepper to taste and cook until thickened.
- Stir in the jelly and serve the gravy over the sliced pork.
Nutrition Facts : Calories 538.2, Fat 31.9, SaturatedFat 11, Cholesterol 136.1, Sodium 679.4, Carbohydrate 15.2, Fiber 1.4, Sugar 8.2, Protein 45.9
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- Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actually meat.
- Rub the entire roast thoroughly with coarse salt. Especially, make sure that you get lots of salt in the grooves.
- Place the roast on a rack with a roasting pan underneath. In the roasting pan; add 1/2 liter (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven color or get burned.
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Thank you so much for your recipes. I made this for Christmas dinner and it turned out extremely well. Pork with rind isn't available at supermarkets, but my Chicago butcher shop was happy to provide. When I mentioned Danish pork roast--he asked me immediately if I wanted him to score (cut) the rind, too. Coupled with your red cabbage recipe (although I did add some cloves and …
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