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.
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