Ingredients
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Pork roast with crispy crust
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1 kg Pork comb with rind and legs
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coarse salt
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4 Bay Leaves
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a few cloves
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1 Onion
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1 1/2 dl Cream
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a little Flour
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a knob of Butter
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Salt & pepper
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Pickled red cabbage
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1 kg red cabbage
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2 dl red wine vinegar
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1,5 dl currant juiceor elderberry juice
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150 g Sugar
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1 tsp Salt
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Caramelized potatoes
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1 kg small potatoes
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100 g Sugar
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30 g Butter
Directions
Roast pork with crackling, caramelized potatoes, and red cabbage—this popular Danish dish is often eaten on Christmas Eve but also for many other festive occasions, including Sunday dinner. It consists of roast pork seasoned with a lot of salt. The secret of its success is the crackling: the rind is scored in narrow strips so that it puffs up and becomes crispy while it roasts.
The pork roast is served with small boiled potatoes that have been caramelized in a mixture of butter and sugar, creating a golden brown mass in the pan. On the side goes pickled red cabbage, to cut through the sweetness, and, last but not least, a wonderful sauce of thickened pan juices.
Preparation:
For the pork roast and crispy rind:
- Score the rind through without hitting the meat. Sprinkle with coarse salt, getting it into the scores, and let the pork simmer for 30 min. Place the pork roast rind down in a roasting pan, add water so that it covers the rind, and roast at 160 ° for approx. 30 min.
- Take out the pork, wipe the crust, and sprinkle with a little coarse salt.
- Put a few bay leaves and cloves into the crust.
- Pour fresh water into the roasting pan. Cut the onion roughly and sprinkle it into the water.
- Place the roast pork on a rack over the roasting pan. Make sure that the pork is straight, if necessary use a piece of crumpled tinfoil.
- Put the whole glory into the oven, turn up to 175°, and roast for approx. 1 hour. The core temperature must be 65°.
- Take out the roast pork and remove the cloves and bay leaves.
- Pour the juices into a small saucepan and set it aside. If the crust is not completely crispy, grill it, keeping a close eye it.
- Remove the fat from the juices to be used for the sauce and sieve the onion out.
- Pour the fat into a small saucepan (with a knob of butter if there is not enough fat from your pork roast). Sprinkle in a little flour and mix it thoroughly in the pan for a few minutes.
- Add the cream and cook the sauce for a few minutes. Sieve it into a new pan, and season with salt and pepper.
For the pickled red cabbage:
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Finely shred the red cabbage, making sure that the pieces are not too long. Put the shredded red cabbage in a large saucepan.
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Pour the vinegar into a saucepan, turn on the heat, and let it simmer for about 30 minutes. Stir the cabbage regularly so that it doesn’t stick to the bottom of the saucepan.
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Add the juices, sugar, and salt to the saucepan and let it simmer for another 30 minutes or until it has the right consistency. The longer you cook it, the softer the red cabbage will be.
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Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.
For the caramelized potatoes:
- Boil and peel the potatoes, then let them cool completely.
- Heat a large skillet over high heat and melt the sugar. When the sugar has turned the color of light amber, add the butter and stir with a wooden spoon.
- Rinse the potatoes with cold water and carefully place them into the hot caramel. Lower the heat and make sure the potatoes get covered in the caramel and heated through.
- Serve immediately, otherwise, the potatoes lose their shine.
