Roast pork with spices and crisp crackling

Roast pork with spices and crisp crackling

By
From
Scandinavian Christmas
Serves
6
Photographer
Lars Ranek

I love this both on Christmas Eve and cold on Christmas Day, sliced on rye bread with a sprinkling of coarse salt and my Red Cabbage. It’s the kind of thing I will sneak out late at night to eat from the fridge all by myself, while I gaze at the cold weather outside and read a book, and my house is completely quiet.

Ingredients

Quantity Ingredient
1 unwaxed lemon, finely grated zest
1 red chilli, chopped
10 cardamom pods, seeds
5 garlic cloves, peeled and roughly chopped
5cm cinnamon stick, broken into pieces
2 star anise
salt
freshly ground black pepper
2kg boned pork foreloin, rind scored by your butcher

Method

  1. Preheat the oven to 200°C. Put the lemon zest in a mortar with the chilli, cardamom, garlic, cinnamon, star anise, salt and pepper. Grind with the pestle to a paste. (Or mix the ingredients to a paste in a mini food processor.) Remove the pork rind and fat in one piece from the top of the meat. Score a diamond pattern on the top surface of the meat, then rub in the spice mixture. Replace the piece of rind and fat, then tie all the way along the joint with a long piece of kitchen string at 2.5cm intervals. Place the pork in a roasting tin and roast for 1½ hours.
  2. Remove from the oven and leave to rest for 15 minutes, then remove the string and carve the pork into slices. Serve, giving everyone a piece of the crisp crackling.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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