Can we get an after picture once it's ready?
this post was submitted on 13 Aug 2023
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Ah I think I get it. It's a rib roast and it's huge. Looks good. Do you get much flavor to penetrate the inside or is it more about sauces seasoning after it's cooked and cut?
the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.
really really old school.
Nice. Concentrating on the pork flavor itself. I like it!
I see some bottles of Neutral in the background.
Hopefully these were not used on the poor roast
sorry i had to place the roast on the sink, before putting it on the table to carve.
You don't wash your meat after you grill it? I quite enjoy lavender dish soap because it adds a certain nuance to the meat. Sadly I always seem to have digestion issues. It must be the meat. I will have to go to a better butcher shop.
Tell me more. Not familiar with Danish food.
Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.
We use it as is , with black gravy, potatoes pickled 🥒.
Or in a sandwich
Danes LOVE pork belly / pork with skin / pork. It's wild. It's also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it's boring), or there is also koteletter I fad which is... creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones.
Sadly can no longer indulge in it anymore but it's fucking amazing. Danes throw down when it comes to pork.
Everyone loves pork belly/pork with skin, not just the Danes
Obviously, but the specific context of the conversation was regarding danish food, hence the response.
Let's not forget stegtflæsk med persillesovs
I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.
In Australia and the UK we like the skin as well when roasted. We call it crackling.
In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.
From that angle I thought it was some sort of panini press.