Can we get an after picture once it’s ready?
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.
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.
From that angle I thought it was some sort of panini press.
Tell me more. Not familiar with Danish food.
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.
In Australia and the UK we like the skin as well when roasted. We call it crackling.
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
