Danish-style pork
Description
The recipe won't take much time. The pork develops a crispy crust. Due to this cooking method, it turns out thin and breaks easily. Suitable cuts include pork belly, shoulder, or leg. Take the meat out in advance so it's not cold, as cold meat won't cook evenly. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Danish-style pork.
- 2
Step 2
Rinse the pork and thoroughly rub the skin with a stiff scrubber. Dry the pork with a paper towel and make incisions on the skin side, cutting only through the skin without reaching the meat.
- 3
Step 3
Peel the vegetables and cut them into large pieces. Place them at the bottom of the baking dish. Put the pork on top, skin side down.
- 4
Step 4
Pour in water, enough to cover only the skin, without reaching the meat. Place in a preheated oven and cook at 160 degrees for 30 minutes.
- 5
Step 5
Remove the pan from the oven and turn the meat over so the skin is facing up. Season well with salt and pepper, and insert bay leaves into the slits.
- 6
Step 6
Preheat the oven to 200 degrees with the top grill and bake for 15–20 minutes until a crispy crust forms. Remove and let the meat rest for 10–15 minutes.
- 7
Step 7
Drain the meat juices from the pan, remove the top layer of fat, and prepare the sauce for the meat. For this, we will need 150 milliliters of meat juice. Melt the butter in a skillet and add the flour. Cook over low heat for 3–4 minutes, stirring constantly, until golden brown.
- 8
Step 8
Pour in the meat juice and cook, stirring, until thickened.
- 9
Step 9
Pour in the cream, add salt, and mix.
- 10
Step 10
Bring to a boil while stirring, then remove from heat. Slice the meat and serve with vegetables and sauce.
- 11
Step 11
Serve at the table.