This is by far one of my favorite Danish meals. This is not an easy cut to find outside of Scandinavia but with the picture I am providing if you have a good butcher he can get it for you.
This is what the basic cut looks like.
You will need a deep casserole dish to braise it in. You will also need to score the skin all the way through to the meat to get crispy crackling. I find it best to do this with a sharp utility razor.
Once you have scored the skin you will need to leave it on the counter for about an hour. Place some paper towels on the skin while it is resting, this will ensure the skin drys giving you a nice crackling.
Preheat your oven on full heat, don’t worry you will turn it down when you put the roast in.
I also like to sprinkle a little pepper and garlic powder over the top of the crackling, it makes it oh so yummy.
Part of the roast will sit lower in the pan than the other. You should take a carrot and use it to ensure all the crackling is at the same height. Slice it in half and place it under the low portion.
Fill the casserole with water just below the crackling. Place the roast in the oven and immediately turn it down to 200 Celsius. For every 500 grams you will want to cook it about 1 and a half hours.
I usually buy a roast about a kilo so I cook it for 2 and a half hours at 200 Celsius.
At this point if the crackling is not crispy I pour the water out of the pan (save this for gravy) and then I turn the oven up all the way to finish for the last half an hour.
And at last this is what it looks like when it is done.
Let the roast rest for 15 minutes and while it rest you can make a roux and then mix the reserved cooking liquid in and you will have a to die for gravy.