Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F Dry pork roast as much as possible with a paper towel. | 2. Using a sharp knife, cut halfway through the fat layer (but not the meat) in horizontal lines 1/2" apart. Then make vertical lines 1/2" apart, making a cross-hatch pattern. | 3. In a small bowl, combine the salt, cloves, mustard seeds, and crumbled bay leaves. Rub the mixture into the pork roast, making sure to work it into the fat layer. | 4. Place in a deep roasting pan and roast for about 30 minutes or until top is crackling and golden brown. Reduce heat to 350°F and carefully pour the water into the pan. | 5. Cook another hour, or until meat reaches 160°F. | 6. Remove crackling from roast, cut roast into slices, and serve crackling with the roast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	5	lb		5236.0119	0.0	612.2281	290.134
salt	1	tablespoon	coarse	-	-	-	-
clove	1	teaspoon	ground	5.754	1.3761	0.1254	0.273
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
bay leaf	5		crumbled	-	-	-	-
water	3	cups	boiling	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.