Flæskesteg

Method

Score the pork skin in a crosshatch pattern with a very sharp knife, cutting through the rind but not into the meat. Pat the skin completely dry with kitchen paper and rub generously with sea salt, working it into the scored lines. Place the pork skin-side up on a roasting tray with the water in the bottom, and roast at 160°C for approximately 3-3.5 hours until the meat is tender and the skin has crackled. Increase the oven temperature to 220°C for the final 20 minutes to ensure the crackling becomes golden and crisp. Rest the meat for 15 minutes before carving, then serve with rye bread, pickled cucumbers, mustard, and a warm sauce made from the pan juices. Flæskesteg is traditionally served cold the next day as well, sliced thinly and placed between rye bread.