Roast pork in Denmark means crackling and gravy, the meat is almost incidental. The crackling must be crispy and crunchy and the gravy should be aromatic and meaty. This can be achieved with slow cooking in a tepid oven but it can also be achieved with carefully controlled cooking in a hot oven. Timing is crucial. Therefore a two kilo piece placed on a rack can be cooked at 130°C for five hours. Cooking in a preheated 225°C oven for 15 minutes to release the fat, then at 180°C for two hours, requires constant basting and is closer to the English method. The Danes prefer a slow-cooked roast on a low heat, the English a slow-cooked roast on a high heat.
2 kg pork, boned collar / shoulder with thick skin 2 large onions, halved crosswise 25 g salt
Preheat oven to 190°C. Lay pork on onions in a deep baking tray. Cook for two and a half hours.
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