Prep. time: 20 minutes
Cooking time: 1h30
Waiting time: 15 minutes

In Denmark, this roast is called Flæskesteg (pork roast) and is typically served during Christmas. In many countries, a pork roast is normally prepared without the rind. In this Danish version the rind is always left on and then it is cooked into crisp and salty cracklings.

Hints & Tips
When preparing this pork roast you need to cut deep grooves in the rind about 5mm (1/5 inch) apart.

It is also important that you add plenty of salt to the rind and into the grooves. This is necessary for the rind to get nice and crisp.

It is important that the roast is placed horizontally when cooking it in the oven. This ensures that the rind cooks evenly, so you do not end up with one end burned and the other undercooked.

1. Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Be sure not to actually cut into the meat.
2. Rub the entire roast thoroughly with coarse salt, making sure that the salt gets well into the grooves. 
3. Place dried bay leaves in the grooves.
4. Place the roast on a rack with a roasting pan underneath. Into the roasting pan place 500 ml (2 cups) of water and some sliced carrots and onions. This water with the vegetables will later be used to make the gravy. Make sure that the roast is lying horizontally. You can place a ball of aluminium foil under the roast to level it. This ensures the rind cooks evenly and does not burn.  
5. Preheat the oven to 225°C / 440°F and cook the roast for 15 minutes.
6. Turn down the heat to 200°C / 400°F and continue cooking.
7. When the internal temperature reaches 57°C / 135°F, turn on the oven broiler to crisp the rind. Keep an eye on the roast so that it doesn't burn. The roast is done when the internal temperature reaches 65°C / 150°F (it should take about 90 minutes). Add more water to the pan as necessary. 
8. When the roast is done; take it out of the oven and let rest for 15 minutes.
9. Cut the roast in slices at each groove.

The sauce

1. Meanwhile, take 200 ml of the cooking liquid and strain.
2. Melt the butter in a saucepan; add the flour and stir for 2 minutes over low heat to make the roux.
3. Whisk in the cooking liquid until thickened. Season with salt and pepper to taste.