Danish Roast Pork Recipes

DANISH ROAST PORK

Danish Roast Pork image

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

Ingredients

5 lbs pork roast (with crackling)
1 lb prune
6 apples, peeled & cored
salt & pepper

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 PORK WITH CRACKLING

Danish Pork With Crackling image

Make and share this Danish Pork With Crackling recipe from Food.com.

Provided by Scarlett516

Categories Pork

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs pork roast, with thick layer of fat (neck or shoulder works well)
1 tablespoon coarse salt or 1 tablespoon kosher salt
1 teaspoon ground cloves (you may substitute allspice or fennel, according to taste)
1 teaspoon whole mustard seeds
5 bay leaves, crumbled into small pieces
3 cups boiling water

Steps:

Preheat oven to 450°F Dry pork roast as much as possible with a paper towel.
Using a sharp knife, cut halfway through the fat layer (but not the meat) in horizontal lines 1/2" apart. Then make vertical lines 1/2" apart, making a cross-hatch pattern.
In a small bowl, combine the salt, cloves, mustard seeds, and crumbled bay leaves. Rub the mixture into the pork roast, making sure to work it into the fat layer.
Place in a deep roasting pan and roast for about 30 minutes or until top is crackling and golden brown. Reduce heat to 350°F and carefully pour the water into the pan.
Cook another hour, or until meat reaches 160°F.
Remove crackling from roast, cut roast into slices, and serve crackling with the roast.

Nutrition Facts : Calories 399.8, Fat 14.5, SaturatedFat 5, Cholesterol 178.6, Sodium 1061.6, Carbohydrate 0.3, Fiber 0.2, Protein 62.6

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