This is the traditional Christmas dinner after Roasted Duck. I am putting this recipe on the blog now so if you want to make it, you have a few days to shop and make some preparations. The Danes love the crackling on the pork roast, some even fight over it. So you probably have to order a pork loin with rind a few days before Christmas at the butchers in the supermarket. The red cabbage is best made the day before, but two, three days before your meal is also fine. The recipe for glazed potatoes was placed on the blog a few days ago. Just scroll down.
Pork Roast with Crackling and Gravy
3 lb. (1400 g) boned pork loin with the rind (you may need to
order this a few days ahead)
1½ tbsp. salt, 2-3 bay leaves
1-1½ pints (3/4 liter) water, depending on the size of the pan
Gravy: 2 cups (16 fl. oz.) broth and pan juices
½ cup (4 fl. oz.)heavy cream, flour for thickening
gravy browning or caramel color (soja sauce can also be used)
freshly ground pepper, be careful with salt because the roast is
made with salt
To make pork roast with crackling, ask your butcher to make parallel slits in the rind, without cutting into the meat itself. Rub rind thoroughly with salt, (you may have to use more salt, but be careful, it will make the gravy salty) making sure salt gets down into the slits in the rind. Place the bay leaves in slits. Put roast on a rack in a baking pan. The roast should be as level as possible. Use foil, if necessary, to prop up the roast. Pour water into the pan making sure the water does not touch the pork. Place pan with the roast into a cold oven and turn on the oven to 400° F. After 1½ hours the roast should have a temperature of 150° F. Pour pan juices off and save them for the gravy. If rind is not sufficiently crisp, brown the roast, either by using the grill or by turning the heat up to 450°F.
Let uncovered roast rest in a warm place 20 minutes. The internal temperature should read 160°F.
To make gravy, skim off the fat from the pan juices and strain juices. Pour into a saucepan and dilute with bouillon or stock, making 1 1/4 pints in all. Add cream and bring to a boil. Thicken with flour and season with pepper, maybe a little salt if the pan juices were not salty. If you want the gravy to be a darker color, add either caramel color or soja sauce.
Cooked Apples with Red Currant Jelly
6 large apples, cored and peeled
l liter/1½ pints cold water
90 g/3 oz. sugar
90 g/3 oz. red current jelly
To make apples, cut them in half. Combine the sugar with water and boil for 2-3 minutes. Add apples and let simmer for 10 minutes uncovered, over a low heat. Remove apples and with a slotted spoon and place in a serving dish. When cool, place a spoonful of red current jelly in each.
Stewed Red Cabbage
Red cabbage is best, if prepared the day before it is to be used.
2 lbs. (910 g) red cabbage (outer leaves removed), finely chopped
2-3 tbsp. butter
2 tbsp. sugar
2 tbsp. apple cider vinegar
1 cup (8 fl.oz.) red currant juice
To make cabbage, melt butter and sugar in a heavy bottomed saucepan, add cabbage, steam slightly, then add a little water and vinegar.
Cover and simmer 60 minutes. Stir occasionally. When nearly done, add red currant juice and more sugar and vinegar to taste. Season with salt.
Suggested accompaniment: boiled white potatoes and glazed sugar potatoes (scroll down to see recipe)