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Recipe Detail Page
Pork Roast with Crackling & Brown Sauce
Holiday 2021
What makes this roast quintessentially Danish is the thick layer of fat that’s kept in its entirety. Ask your butcher to leave it untrimmed; they can also score the skin for ease of preparation. This roast is really at its best when you allow it to stand, uncovered, in the fridge for a full two days before cooking. It removes any moisture from the crackling, leaving it perfectly crunchy and crisp once roasted.
Serves 6 to 8
ROAST
5 lb (2.27 kg) boneless pork loin roast,
all fat and skin attached, tied
2 tsp (10 mL) salt
Freshly cracked pepper to taste
BROWN SAUCE
1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
1 3/4 cups (425 mL) unsalted chicken or pork stock
1/2 cup (125 mL) 35% cream
1 tbsp (15 mL) redcurrant jelly
1 1/2 tsp (7 mL) dark soy sauce
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) salt
Freshly cracked pepper to taste
1. For the roast, using a kitchen towel, thoroughly pat all sides of the roast, removing as much moisture as possible. Set on a cutting board. Using a very sharp clean utility knife, score skin, running along grain, 1/4 inch (5 mm) apart, or cross-hatch with scores about 3/4 inch (2 cm) apart. Scores should cut just through the skin and top layer of the fat cap but not all the way down to meat. Transfer roast to a plate or tray and refrigerate, uncovered, for at least 24 hours, preferably 2 days.
2. Remove roast from fridge and let stand at room temperature for 1 hour before cooking.
3. Arrange oven rack at the centre of oven. Preheat to 400°F (204°C).
4. Using a kitchen towel, remove any excess moisture from the bottom of the roast. Season all over with 2 tsp (10 mL) salt and pepper, rubbing into the scored skin. Arrange, skin-side up, in a roasting pan on a rack. Pour enough water to cover the bottom of the pan 1/4 inch (5 mm) deep to prevent smoking while fat renders.
5. Roast in the centre of the oven, topping up the water in the bottom of the pan if needed until a thermometer inserted into the thickest part of pork reads 140°F (60°C), about 1 hour 20 minutes to 1 hour 50 minutes. If skin needs to be further crisped, increase heat to 475°F (246°C) during the last 10 minutes of cooking, checking often so it doesn’t burn. Remove and let rest for at least 20 minutes before slicing.
6. For the brown sauce, in a medium saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until deeply golden, 4 minutes. Whisk in stock and cream, and continue cooking until sauce is thick enough to lightly coat back of a spoon, about 5 minutes. Whisk in jelly, soy sauce, Dijon, 1/4 tsp (1 mL) salt and pepper until smooth.
7. Once the roast has rested, follow scored crackling to cut into slices. Serve with brown sauce.
Serves 6 to 8
