Danish-Style Roasted Pork
Pork provides complete protein and vitamin B1, while slow roasting keeps the meat juicy. A crisp crust scented with bay leaf and clove gives the dish a rich, festive character.
Preheat the oven to 200 °C. Pour hot water (475 g) into a roasting dish to a depth of 1–1.5 cm and place the pork (2000 g) skin-side down. Roast for 20 minutes, then drain the water and turn the meat over.
Pat the skin dry, season with table salt (20 g), and insert bay leaf (3 g) and clove (1 g) into the cuts. Pour in the water (475 g) and roast at 130 °C for 1.5–2 hours, until the centre reaches 68 °C.
Switch on the top grill and bring the pork (2000 g) to 72 °C in the thickest part, watching the crust closely. Rest for 15 minutes, then slice and serve.
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