INGREDIENTS:
Roast:
- 4-7 pound Pork roast with the skin on*
- 30-40 g butter
- a handful coarse salt
- 10-14 whole black peppers
- 6-8 bay leaves
Sauce base:
- 1 teaspoon beef base (I use the one from Better than Bouillon)
- 1 onion (cut into 8 pieces)
- 1 teaspoon rosemary
- 1 teaspoon thyme
- ½ pint Water
Sauce:
- ¼ pint heavy whipping cream
- 1 tablespoon blue cheese
- 1 tablespoon redcurrant jelly (Bonne Maman)
- salt & pepper
- gravy browning or the the danish kulør**
INSTRUCTIONS:
- Score the skin for every 5 - 7 mm. Be careful not to cut into the meat, this causes the skin to be soft. You want to have crackling skin when the roast is done.
- Rub the skin with butter and salt. Make sure to get in all the cuts in the skin. This helps to get the skin crispy. Put the bay leaves and peppercorns in the cuts spread them evenly on the roast.
- Curl up some tinfoil, an put it under the roast, so the roast are tilted to one side, so the grease can run of into a pan. Put the roast on a rack over a pan. Put herbs, onions, water and bouillon in the pan under the roast.
- Roast the pork at 350℉ for 1,5 - 2 hours. The temperature in the center has to be 167℉ before the roast is ready. Make sure that there always water in the pan. You have to use it for the gravy/sauce.
- Just before the center temperature is 167℉, pour the dripping from the pan into a saucepan through a strainer, and boil the drippings for about 5 minutes. Let the roast stay in the oven. Set the oven at 527℉, or start the boiler. Keep an eye on the roast. the skin should bubble up and become crispy, be careful not to burn it.
- Separate the fat from the drippings, don't use the fat (the fat is good on rye bread instead of butter, when eating herring). Add cream, blue cheese, jam and kulør (coloring). Add salt if needed. Thicken the sauce with corn starch. (cold water and corn starch)
- Cut pork in thin slices and serve with cooked white potatoes, caramelized small potatoes, pickled red cabbage, pickled cucumber and the gravy.
Source: Sweet Sour Savory
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