Monday, December 6, 2010

Pork loin with crackling and sugar glazed potatoes

This dish is not a Christmas dish as such but some Danes have pork loin with crackling on Christmas Eve along side goose or duck roast - my father says it's not really Christmas unless he gets his pork loin with crackling as well. I think it's a survival from olden times when money were tight and large families only could afford one goose or duck and then had pork loin with crackling along side with lots of potatoes and gravy.

I usually make this dish in the fall because it's a quit heavy meal and I don't think it that great to eat in the spring or summertime but it tastes delicious! 

Pork loin with crackling and sugar glazed potatoes with gravy

For 2 servings you'll need:

1 kilo pork loin (with scored crackling)
Salt and pepper

Heat up the oven to 220C (450F) and leave a dish of water in the bottom of the oven while heating it up. Take the pork loin out of the fridge 20 minutes before cooking, rub it in salt and pepper and leave it in an oven prof dish until the oven is hot enough. Put the pork loin into the oven and let it roast for 15 minutes. 
When the time's up remove the dish of water and pour about 200 ml water over the pork loin. Turn down the heat to 200C (400F) and roast the pork loin for about 45 minutes. Moisten the pork loin once in a while so you get that really crisp crackling. When the roasting time is done, take the pork loin out of the oven and leave it to rest for about 10 minutes on a cutting board before carving it.

Sugar glazed potatoes:
1 jar of potatoes (ready cooked and peeled)
250 grams sugar
50 grams butter

Pour the sugar into a frying pan and heat it up. When the sugar starts to caramelize add in the butter and let it mix together. Drain the potatoes and pour them into the pan. Be careful, the caramel is really hot and when adding in the potatoes the caramel can spatter. Fold the potatoes into the caramel so they get all covered and glazed. Turn down the heat after 5 minutes and let the potatoes cook for another 5 minutes before turning off the stove. 

Pork loin gravy:
15 grams butter
1 tablespoons all purpose flour
left over fluid from the pork loin
salt and pepper
milk, double cream or beef broth
gravy browning

Heat up the butter in a sauce pan but don't let it brown. Add in the flour and whisk it together. Add in the the leftover fluid from the pork loin and give it a good whisk before adding in milk until the sauce has the consistency that suits your taste. Bring it to a boil, season with salt and pepper and finish it off with a bit of gravy browning just to give it a good colour.

Serve this delicious gravy along side the pork loin with crackling, crisps, sugar glazed potatoes and pickled cucumbers.
Bon appetit...


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