Recipe for the best pork roast with crispy crackling on top. Traditionally served for danish christmas dinner.
Forb. tid 10 minuttermin
Tilb. tid 1 timet20 minuttermin
Resting 25 minuttermin
Samlet tid 1 timet55 minuttermin
Antal 8people
Ingredienser
1pork roast, approx. 1.8 kg
4bay leaves
10peppercorns
1sprigfresh thyme
3cloves
1lwater, or until it covers the crackling
1onion
1tablespoon salt, coarse salt or flake salt
Sådan gør du
Preheat the oven to 200 degrees celcius.
Bring the water to a boil in a saucepan.
Prepare the pork roast. Make sure that all the skin is cut all the way through, but without cutting into the meat itself.
Place the pork roast in a ovenproof dish with the skin side down. Add boiling water until it covers the crackling. Add peppercorns, cloves and bay leaves to the water.
Now place the roast in the oven for 20 minutes.
When 20 minutes have elapsed, take the roast out and turn it skin side up. Now rub it with coarse salt, or flake salt down between the crackling. Cut the onion into quarters and put it in the water together with the thyme.
Put the roast in the oven again and cook it for approx. 50 minutes, or until the core temperature approaches 58 degrees. Then turn up the heat to 230 degrees celcius and continue roasting until the crackling is completely crisp.
When I cook roast pork, I usually aim for a core temperature of 62-63 degrees celcius when it comes out of the oven. The temperature rises slightly when the roast is resting afterwards. The most important thing is of course that the crackling becomes crispy, but it is also important that the roast does not become dry and dull, so it is a balancing act between the 2 things. So remember that the cooking time is indicative. Always keep an eye on the core temperature.
When the crackling is crisp and the core temperature has been reached, take out the roast and place uncovered on a cutting board. Here the roast should stand and rest for approx. 25 minutes before cutting it and serving.