Perfect Crackling Pork Loin on the Bone

Fragrant Crackling Pork Loin on the Bone is a true classic on the Danish Christmas table. But this incredible dish isn’t just for the holidays! It makes a fantastic hot main course, delicious addition to sandwiches, or a mouth-watering meaty appetizer for any festive gathering. This recipe guarantees that coveted crispy skin every time!

Ingredients:

• Pork Loin on the Bone with Skin: 3.3 lbs (1.5 kg)
• Coarse Salt: 1.5 tablespoons
• Broth (Meat or Vegetable): 1 liter (about 4 cups)
• Freshly Ground Black Pepper
• Optional: Bay leaves for garnish or added flavor

Preparation:

1. Prepare the Pork:

   • First, check the scoring on the pork skin. It’s crucial that the cuts go down to the fat layer, but not into the meat itself! If needed, use a sharp knife to make additional scores, paying special attention to the sides of the roast.
   • Generously rub the coarse salt into the skin, ensuring it gets into all the cuts. You can sprinkle a little salt and black pepper on the underside of the roast as well.
   • Optional: For a festive look, you can carefully insert bay leaves into some of the skin scores. While they add a touch of elegance, you’ll get more aromatic flavor by adding them directly to the broth later.

2. Initial Roasting for Crackling:

   • Place the pork, skin-side up, on a wire rack set over a roasting pan or baking dish.
   • Preheat your oven to 425°F (220°C). Place the pork in the hot oven and roast for 30–35 minutes. This high heat is crucial for developing that beautiful crispy crackling and rendering out some of the fat.
   • After this initial burst of heat, reduce the oven temperature to 350°F (180°C). Pour about half of the broth into the roasting pan beneath the rack. This will help keep the meat moist and collect delicious juices for your gravy later.

3. Continue Roasting (Check Internal Temperature!):

   • The total roasting time will depend on your preferred doneness:
     • 140–149°F (60–65°C) internal temperature: This will give you a slightly pink, very tender pork (approximately another 40–45 minutes of roasting).
     • 158–167°F (70–75°C) internal temperature: This results in fully cooked but still wonderfully juicy pork (approximately another 50–55 minutes of roasting).
   • Keep an eye on the broth in the pan! If it starts to evaporate, add a little more to prevent the drippings from burning and to keep the oven moist.

4. Rest the Meat:

   • Once cooked to your liking, remove the pork from the oven. Tent it loosely with foil or a clean towel (don’t cover tightly, or the crackling will steam and soften!) and let it rest for about 10-15 minutes while you prepare your gravy. Resting allows the juices to redistribute, ensuring a tender, flavorful roast.

5. Make the Gravy:

   • Carefully strain the delicious pan juices from the roasting pan into a saucepan. Skim off any excess fat from the surface with a spoon.
   • Bring the liquid to a simmer and reduce it until you have about 800 ml (around 3.5 cups) of concentrated, flavorful gravy. This will be a fantastic base for your meal!

6. Serve with Style:

   • Slice the pork thinly just before serving – you can even carve it directly at the table for an impressive presentation!
   • Serve your crispy pork loin with traditional accompaniments like roasted potatoes, the rich gravy, braised red cabbage, baked apples, or a vibrant beet salad – customize it to your family’s taste!

Your Pork Loin with Crispy Crackling is ready! Enjoy your meal!

Pro Tip for Extra Crispy Skin (Especially for Leaner Roasts!):

If you have a leaner piece of pork or simply want to guarantee an even crispier crackling, try this trick: for the first 15 minutes of roasting, place the pork skin-side down in a shallow amount of water (just enough to cover the skin). After 15 minutes, carefully flip the pork over, pat the skin dry if needed, re-salt the skin lightly, and then continue roasting as per the recipe instructions until the crackling is perfectly golden and crunchy!