Danish roast pork

Ingredients for 4 servings:

• 1 ½ kg cutlet meat with rind
• 3 bay leaves
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 4 hours 40 minutes

Flaeske Bridge

Cut the rind into parallel strips with a sharp knife. Cut only far enough to touch the fat layer. Fill a platter with about 2 cm of water, place the roast in the water with the rind down, and let it rest for 2 hours. Only the rind should be in the water. Lightly salt the roast, but rub a generous amount of salt between the rind strips. Place 3 bay leaves between the rind strips. Lightly pepper the roast and add a little caraway. Place the roast on a wire rack and add a little water to the roasting pan. Roast for 1.5 hours at 180°C (top/bottom heat), then roast for another 10 minutes at high temperature. Let the roast rest for 15 minutes without covering the rind so that it stays crispy. Drain the meat juices, reduce, season to taste, and thicken with Mondamin if desired. This goes well with glazed Danish potatoes or dumplings, although they are not well known in Denmark.