Flæskesteg

Ingredients

• 2 kg pork loin roast with skin on (grisekam), skin scored into 5mm-wide strips
• 2 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 6 bay leaves
• 1 kg red cabbage, cored and finely shredded
• 2 tbsp butter
• 3 tbsp red wine vinegar
• 2 tbsp caster sugar
• 100 ml redcurrant jelly, melted (or 150 ml apple juice)
• 1 cinnamon stick
• 800 g small potatoes, peeled
• 2 tbsp plain flour
• 300 ml reserved pan juices, topped up with water or stock
• 50 ml double cream (optional)

Before you cook

• Score the skin, if not already done, into parallel strips about 5mm apart, cutting through the rind and fat but not into the meat
• Rub the coarse salt deep into every scored line and let the pork sit uncovered in the fridge for at least 2 hours, or overnight, so the skin dries out
• Tuck a bay leaf into every third or fourth scored line
• Shred the red cabbage finely and set aside

Steps

1. Take the pork out of the fridge and let it come to room temperature for 30 minutes
2. Heat the oven to 240°C (220°C fan)
3. Set the pork skin-side up on a rack in a roasting tray and pour 200ml water into the base of the tray
4. Roast the pork for 20 minutes until the skin begins to blister and crackle
5. Lower the oven temperature to 160°C (140°C fan)
6. Continue roasting the pork for about 1 hour 30 minutes, until a thermometer pushed into the thickest part reads 65°C
7. If the crackling isn't fully crisp, raise the oven back to 240°C for a final 10 minutes, watching closely so it doesn't burn
8. Lift the pork onto a board, tent it loosely with foil, and rest it for 15 minutes before carving
9. Melt the butter in a saucepan over medium heat and add the shredded red cabbage
10. Stir in the red wine vinegar, sugar, melted redcurrant jelly and cinnamon stick
11. Cover the pan and simmer the cabbage for 30 minutes, stirring occasionally, until tender and glossy
12. Put the potatoes into a pot of cold salted water, bring to a boil, and cook for 20 minutes until tender
13. Drain the potatoes and keep them warm
14. Pour the fat off the roasting tray juices, leaving the browned bits and about 300ml of liquid, topping up with water or stock if needed
15. Whisk the flour into the pan juices over medium heat until smooth and simmering
16. Stir in the cream if using, and simmer the gravy for 5 minutes until thickened
17. Carve the pork by slicing between the scored crackling lines, and serve with the red cabbage, potatoes and gravy