Roast Pork with Crispy Skin

Ingredients

In this adaptation of the Filipino Lechón al horno to Danish cuisine, we incorporate Danish flavors and cooking techniques. The original dish is typically seasoned with Filipino spices and roasted whole, while the Danish version focuses on achieving a crispy skin. The marinade for the Danish version includes herbs like thyme and rosemary, which are commonly used in Danish cuisine. Additionally, the cooking time and temperature are adjusted to ensure a perfectly crispy skin. We alse have the original recipe for Lechón al horno, so you can check it out.

• 2 kg (4.4 lbs) pork belly, skin-on 2 kg (4.4 lbs) pork belly, skin-on
• 2 tablespoons salt 2 tablespoons salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Score the pork skin with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   Rub the pork belly with salt, ensuring it gets into the scored skin.
4. 4.
   In a small bowl, combine the black pepper, thyme, rosemary, garlic, and vegetable oil to make a paste.
5. 5.
   Rub the paste all over the pork, including the scored skin.
6. 6.
   Place the pork belly on a wire rack set inside a roasting pan, with the skin side up.
7. 7.
   Roast the pork in the preheated oven for 30 minutes to crisp up the skin.
8. 8.
   Reduce the oven temperature to 160°C (325°F) and continue roasting for 2 to 2 ½ hours, or until the internal temperature reaches 70°C (160°F).
9. 9.
   Remove the pork from the oven and let it rest for 15 minutes before slicing.
10. 10.
    Serve the Crispy Danish Roast Pork with traditional Danish sides like caramelized potatoes, red cabbage, and pickled cucumbers.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a thick layer of fat and a good amount of meat. This will ensure a juicy and flavorful roast.
• Fresh herbs — Opt for fresh thyme and rosemary to enhance the aroma and taste of the dish.

Tips & Tricks

• To achieve an extra crispy skin, pat the pork belly dry with paper towels before scoring and seasoning.
• If the skin is not crispy enough after roasting, you can broil it for a few minutes, keeping a close eye to prevent burning.
• For added flavor, marinate the pork belly overnight in the refrigerator before roasting.

Serving advice

Slice the Crispy Danish Roast Pork into thin pieces and serve it as the centerpiece of your meal. Garnish with fresh herbs for an extra touch of elegance.

Presentation advice

Arrange the slices of Crispy Danish Roast Pork on a platter, ensuring the golden-brown skin is visible. Serve it alongside the traditional Danish sides for a visually appealing presentation.