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Roast pork with crisp crackling – Danish Christmas classic
Dinner

Roast pork with crisp crackling – Danish Christmas classic

A classic Danish roast pork with crisp crackling and juicy meat – ideal for Christmas or cosy winter evenings. Served with gravy, potatoes and red cabbage.

TraditionalWinterChristmasComfort foodDinnerStandard
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Rate:
4.8 (112)
110 min total
6 servings
Medium

Ingredients

servings
Units
  • 3.3 lb Pork roast with rind
  • 2 tbsp Coarse salt
  • 3 stk Bay leaves
  • 5 stk Whole cloves
  • about 0.8 cup Water
  • ½ tsp Freshly ground pepper

Instructions

  1. 1

    Prepare the roast

    1. Score the rind all the way through to the meat, if not already done.
    2. Avoid cutting into the meat, as this prevents crispness. Pat the roast dry with kitchen paper.
    5 min
    KnifeCutting Board
  2. 2

    Season and prepare

    1. Rub the rind thoroughly with coarse salt and a little pepper. Make sure the salt gets well into the scores.
    2. Place bay leaves and cloves evenly between the rind scores.
    5 min
    Bowl
  3. 3

    Place the roast in a dish

    1. Place the roast on a rack over an oven-proof dish with 2 dl water in the bottom.
    2. Make sure the rind lies completely level – use a potato slice under the roast to adjust if needed.
    2 min
    OvenBowl
  4. 4

    Roast the pork

    1. Roast at 200°C fan for 1½ hours, or until the core temperature reaches 65–70°C.
    2. If the crackling is not crisp, give it an extra 5–10 minutes at 225°C with the grill function.
    90 min
    200°C
    Oven
  5. 5

    Let the roast rest

    1. Remove the roast and let it rest uncovered for 10 minutes.
    2. Resting ensures the meat stays juicy and the crackling stays crisp.
    10 min
    Cutting Board

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Details

Nutrition

Calories

680kcal

Protein

45g

Fat

52g

Carbs

2g

Serving Size

250g

Serving

Suggestions

  • • Serve with caramelized potatoes, red cabbage, and a rich brown gravy.

Drink Pairings

  • • Vin: A light red wine such as Pinot Noir
  • • Øl: A dark Christmas beer

Side Pairings

  • • Red cabbage
  • • Potatoes
  • • Gravy

Dessert Pairings

  • • Rice pudding with cherry sauce

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in slices with a little gravy to keep the meat juicy.

Reheating

  • • Oven: Reheat at 180°C (350°F) for about 15 minutes, until heated through and the crackling is crisp again. (180°C)

Tips

Preparation

  • • Make sure the rind is completely dry before roasting – moisture prevents crispness.

Cooking

  • • Use a potato slice under the roast to keep the rind level so it crisps evenly.

Serving

  • • Slice the roast with a sharp knife and serve immediately to keep the crackling crisp.

Variations

Flavor

  • salted
  • spiced
  • umami

Health

  • high-protein
  • hearty

Method

  • roasted
  • oven

Toppings

  • crisp crackling
  • gravy

Author

N

Nordmad

Nordisk madunivers med fokus på ro, smag og tradition.

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Author

N

Nordmad

Nordisk madunivers med fokus på ro, smag og tradition.