Danish Pork Roast: Flæskesteg

Ingredients:

2-3 kg chuck steak

2-3 tbsp. salt

3-4 bay leaves

Place the roast with the crackling face down in a roasting pan and add enough water to cover the crackling.

Use as small a pan as possible, then the stock is best. Put the roast in the oven at 175˚C/350˚F  for ½ hour. 

Remove roast from oven and scratch the crackling down to the meat with approx.½ cm intervals - but avoid

scratching the meat itself. Add salt to the rinds. Be careful to get salt down between each one.

Put the roasting pan with the roast back in the oven at the bottom. Continue on 175 ˚C/350˚F for 1 ½ to 2 hours.

Use meat thermometer. The temperature of the center should be 75˚C/167˚F. Pour the meat aspic from the roast, 

so it can be used for gravy and put the roast back in the oven at 275˚C/525˚F to make sure the crackling gets the

right texture. The salt should get the crackling to rise and bubble..