Danish Roast Pork

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	1 hr 40 mins
Total Time	4 hrs 40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 ½ kg cutlet meat with rind
3 bay leaves
salt and pepper
Caraway seed

Instructions

Cut the rind into parallel strips with a sharp knife. Only cut so far that the fat layer is touched. Fill a plate with approx. 2 cm of water, place the roast in the water with the rind facing down and let it rest for 2 hours. Only the rind is allowed to lie in the water.
Lightly salt the roast, but rub vigorously between the strips of rind. Put 3 bay leaves between the rind strips. Pepper the roast lightly, add a little caraway seeds. Place the roast on a wire rack and pour a little water into the pan. Fry for an hour and a half at 180 degrees, then another 10 minutes at high temperature. Let the roast rest for 15 minutes without covering the rind so that it stays crispy.
Pour off the gravy, boil down, season to taste and, if necessary, bind with Mondamin.
Glazed Danish potatoes or dumplings go well with it, although they are not known in Denmark.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.