Classic Danish Roast Pork with Homemade Red Cabbage – NRK Mat – Recipes and inspiration

Roast pork

Ask the butcher to cut the curse down to the meat. (You can do it yourself with a sharp knife). There should be stripes, not squares.

Sprinkle plenty of salt and make sure that it penetrates the swear word well – here you should not be afraid that the “salt police” will come knocking on the door. It is the job of the salt to extract the liquid from the curse so that it becomes crispy.

Glue half a bay leaf between each other swear. Insert the cloves, in two strips lengthwise, on each side of the roast.

Place the roast on a rack over a long dish. Pour about half a liter of water and add the vegetables. It is important that the roast be in the middle of the oven so that the rind is evenly heated throughout. If necessary, support the roast with a little crumpled aluminum foil.

Bake at 200 degrees for about 35-40 minutes per. half a kilo. (A 1.5 kg roast takes about 1 1/2 hours) The core temperature should be 65 degrees.

If the ribbon has not become crispy, put on the grill for a moment with the oven door open. Then it is important to be careful at all times, so that the swear word does not get burned.

The laurels will be burned, but you only remove them before the roast is cut.

If the pan boils dry in the process, pour more water.

Let the roast rest for 15 to 20 minutes before carving it.

Red cabbage

Cut the cabbage into fairly thin strips and divide into even smaller pieces. Melt the butter in a saucepan and put the cabbage in it.

Let the cabbage simmer over medium heat, stirring constantly, until it crumbles.

Add the vinegar, the blackcurrant juice, a little salt, the sugar and the spices. Let the cabbage simmer gently for at least two hours.

Stir in the red cabbage at regular intervals and add a little blackcurrant juice or a little water if it boils dry. Season with redcurrant jelly, a little duck or lard and possibly a little more sugar, salt and pepper.


Homemade red cabbage

Homemade red cabbage for roast pork.

Photo: Rasmus Linaa / DR

  • Use the roasting broth from the roast to make the sauce.
  • Prepare the red cabbage a few days in advance. It just gets better by standing up and pulling a little.

The recipes of the show “Special Christmas in Laura’s kitchen” can be found on DR:

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