Roast Pork with Crispy Skin
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Adam Price
TV chef & cookbook author
One of the great classics on the Danish Christmas table: Roast Pork. The crispy skin is known for making home cooks nervous, but here you get the recipe for Adam Price's roast pork - or rib roast, as it is also called - along with his tricks and techniques to ensure crispy skin and a juicy interior.
The roasting juices, which end up at the bottom of the roasting pan, can be used to make a delicious brown gravy - the natural accompaniment, whether it's rib roast or loin roast that you use.
Servings
: 4
servings
Ingredients
1
kg
rib roast
2
tbsp
salt
10
bay leaves
1
tbsp
cloves
500
g
vegetables for stock (onion, celery and carrot)
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Instructions
Step 1/7
Ask the butcher to score the roast thoroughly all the way down to the meat (or do it yourself at home if needed). Sprinkle generously with salt between each score mark.
Step 2/7
Insert half bay leaves between every other score mark, and place two strips of cloves on each side of the bay leaves.
Step 3/7
Place the roast on a rack over a roasting pan, into which you pour about one liter of water and chopped vegetables for stock. It is important that the roast stands level in the oven so the skin gets even heat all over. You can support the roast with a bit of crumpled foil if needed.
Step 4/7
Place the roast in a 200 degree hot oven on fan setting, calculate approximately 35 minutes per half kilo. The core temperature should be 65 degrees if you use a meat thermometer.
Step 5/7
If the skin doesn't seem crispy, turn on the grill at the end. Make sure to keep an eye on it so it doesn't burn. The bay leaves will become completely shriveled during this process, so just remove them before carving the roast. If the roasting pan dries out along the way, add extra water.
Step 6/7
Let the roast rest for 15-20 minutes before carving.
Step 7/7
Use the roasting juices to make brown gravy.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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