"Flæskesteg" is a ridiculously delicious classic Danish crispy skin pork roast! Think "pork rinds on meat"... (More commonly known is "Ribbensteg", but when called that it uses a very specific cut (a skin-on roast cut from the spare ribs part of the pig)...."flæskesteg" covers any of the pork roasts.)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat the oven to 285F.
- Cut the skin about 0.1-0.2 inch apart. (Cut through the skin, and through most of the fat cap - but try to avoid cutting into the meat.)
- Mix the salt, pepper and ginger, and rub it in evenly all over the roast. Make sure to get it carefully rubbed into each cut.
- Let it stand for some 10-15 minutes, then place it skin-side down in an oven safe tray.
- Add about half an inch (1cm) of water to the tray, just so it covers the skin.
- Place the tray in the oven for about 30-40 minutes.
- Meanwhile, peel the carrots, parsnips and red onion, and cut them roughly into quite large pieces.
- Take out the roast and lift it out of the tray.
- Put the root vegetables and onions in the tray, then place the roast on top of them.
- Insert a meat thermometer into the thickest part of the roast, turn up the oven to 320F, and place it back in the oven.
- Cook until the core temperature is 185F, then turn on the broiler and crank up the heat to about 390F.
- Grill under the broiler for a few minutes until the skin looks crispy and has got a nice color.
- Take it out and let rest for a while before cutting it up in thin slices.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.