Flæskesteg — Roast Pork Loin With Rind with Crackling, Potatoes & Red Cabbage

Ingredients

• 3 lb Pork Loin With Rind, rind scored to the fat
• 2 tbsp coarse salt
• 8 bay leaves
• 2 lb Potatoes, halved
• 1 lb Red Cabbage, shredded
• ⅓ cup apple cider vinegar
• 2 tbsp sugar
• 2 cups water
• 2 tbsp butter
• Black pepper

Method

1. Score the rind in narrow parallel lines through the fat but not into the meat, then rub the salt down into every cut with your fingers. Tuck bay leaves into the slits.
2. Sit the Pork Loin With Rind on a rack over a pan with the water beneath. Roast at 400°F (205°C) for 30 minutes, then drop to 325°F (165°C) and cook 60–70 minutes more, until the center reads 145°F (63°C).
3. If the crackling has not blistered and shattered by then, run the roast under a broiler for 3–6 minutes, turning the pan and watching constantly. It will burn the moment you look away.
4. Roast the Potatoes in the pan drippings for the last 40 minutes, turning once, until browned and crisp-edged.
5. Braise the Red Cabbage with the vinegar, sugar, butter, and a splash of water in a covered pot over low heat for 45 minutes, until glossy and tender.
6. Rest the roast 15 minutes, then carve thick slices and snap the crackling into shards. Serve with the pan gravy.