Discover the secrets of making perfect Danish loin at home
Danish cuisine might seem exotic to many people. However, upon closer inspection, it turns out to consist of simple dishes that can easily be prepared at home. The foundation is meat dishes, and Danes place the most emphasis on them. It's not just about making cutlets or roasts; the key is choosing the right cut.
The skin in the dish called flæskesteg is the most important part. This doesn't mean you have to eat it, although after roasting, it is crispy and pleasantly salty. Even if you don't eat it, you shouldn't omit this part of the meat. It plays a crucial role in preparing the Danish roast. It protects the meat from drying out, prevents water loss, gradually lubricates it, and ensures an even temperature during roasting.
How to prepare the meat for flæskesteg?
Danes usually choose pork loin with skin, but you can also roast other parts of pork this way, such as the shoulder, leg, or rump. Before putting the meat in the oven, you need to prepare it properly. It must first reach room temperature. Take it out of the refrigerator and wash it thoroughly.
If you choose pork loin with skin, you must scrub it thoroughly. You can even use a kitchen scrubber for this. While scrubbing, pour boiling water over the skin. Then, cut it about 2 inches deep at 1- to 2-inch intervals.
How do Danes serve the roast?
In Denmark, flæskesteg is a common dinner dish. The roast is typically served with a sauce made from the fat rendered during roasting. It is accompanied by braised red cabbage and potatoes roasted in caramel.
Recipe for Danish pork loin with skin
Once the meat is cleaned and ready for seasoning, it's time to preheat the oven to 320 degrees Fahrenheit.
Ingredients:
- 4.5 lbs of pork loin with skin,
- 5 bay leaves,
- coarse salt,
- 1 carrot,
- 1 onion,
- 4 cups of water,
- a few allspice berries,
- black peppercorns.
Instructions:
- Place sliced carrot and onion at the bottom of a roasting pan, add peppercorns and allspice.
- Place the meat skin-side down on this bed, pour in 4 cups of water. Place in an oven preheated to 320 degrees Fahrenheit for 30 minutes.
- After this time, remove the meat and increase the oven temperature to 390 degrees. Turn on the fan.
- Rub the lightly baked meat generously with salt, especially the skin. Insert bay leaves into the cuts and place back in the pan, this time skin-side up.
- Place in the oven and roast until the skin is browned (about 1.5 hours) – it's best to check with a thermometer if the meat is cooked. It should be between 140-150 degrees inside.
- Once the skin is nicely browned, remove the pork loin from the oven. Before slicing it into portions, let it rest for a while. If you slice the pork loin too early, all the juices will flow out, and the meat will quickly become tough.
