A Traditional Danish Roast

This traditional Danish roast exemplifies everything we love about pasture-raised pork. Crispy skin, melty fat, fall-off-the-bone meat. Here’s a step-by-step guide for how to prepare what is sure to become a new family favorite.

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You will need:

A 4 pound, bone-in, skin-on pork belly.

Sea salt, freshly ground pepper and 6-8 bay leaves.

1-2 cups pork stock to fill up to an inch of the bottom of your roasting pan.

Preheat your oven to 250° F.


 

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Sharpen a long, slicing knife to make the signature scores in the pork skin.

The longer the knife, the easier it will be to make uniform lines.

The traditional recipe calls for scores to be made exactly 1 centimeter apart. Use a ruler if you want to be exact.

 

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When scoring, use long strokes pulling the knife towards you slowly, slicing beneath the skin into the fat about a half-inch deep.

There’s not an equal layer of fat across the whole cut, so be mindful not to slice into meat.

 

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Season generously with salt and pepper by rubbing the meat all over, especially in between scores on the top.

Don’t forget to also season the bottom side, too, getting in all the crevices of the bonus meat (inside skirt steak).

 

 

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Finally, on alternating sides a few scores apart, insert single bay leaves into the skin like so.

 

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Place your meat in your roasting pan skin side down. The bay leaves will be fine.

Pour pork stock into the pan until it’s about one inch deep. Place in oven and cook for 45 minutes.

After that time, increase the temperature on your oven to 325° F.  Remove the pan and carefully flip the pork roast using carving forks so that it sits skin side up. If the pan looks dry, add a bit more stock or water to keep it juicy.

Add the pan back into the oven.  Cook until the internal temperature reaches 180° F in the thickest part of the meat.

Remove from the oven and let rest 10 minutes.

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Now fire up your broiler or break out the hand torch. It’s time to get that crispy, ribbensteg skin. Careful not to over cook (especially in broiler), the roast is finished once the skin starts to puff up and brown, like a chicharron.

Present your roast for guests to oogle and pick off bits of skin to keep them happy until you’re done carving.

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Remove the ribs by carving up under the bones, staying tight to keep more meat on the roast.

Serve ribs on a platter along with the roast. Your guests will love them.

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Slice and place the ribbensteg on a serving platter. Finish with sea salt and pan juices.

A traditional Danish meal would include roasted carrots, parsnips, red onions and potatoes, along with a homemade apple sauce or apple butter. For the full menu straight out of Copenhagen, we recommend braising red cabbage for some added brightness.

Call your local shop to order your pork belly today!