Can we get an after picture once it's ready?
this post was submitted on 13 Aug 2023
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Ah I think I get it. It's a rib roast and it's huge. Looks good. Do you get much flavor to penetrate the inside or is it more about sauces seasoning after it's cooked and cut?
the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.
really really old school.
Nice. Concentrating on the pork flavor itself. I like it!
Tell me more. Not familiar with Danish food.
Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.
We use it as is , with black gravy, potatoes pickled 🥒.
Or in a sandwich
Danes LOVE pork belly / pork with skin / pork. It's wild. It's also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it's boring), or there is also koteletter I fad which is... creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones.
Sadly can no longer indulge in it anymore but it's fucking amazing. Danes throw down when it comes to pork.
In Australia and the UK we like the skin as well when roasted. We call it crackling.
In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.
Let's not forget stegtflæsk med persillesovs
I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.
From that angle I thought it was some sort of panini press.