Q1: What is the absolute, number one secret to shatteringly crisp pork skin (crackling)?

The secret is dryness and high heat. The overnight dry brine with salt and baking powder is the non-negotiable step that draws all the moisture out of the skin. The final, blast of high heat in a 475°F oven is the key that renders the final bit of fat and causes the dry skin to puff up into a beautiful, bubbly, and incredibly crispy crackling.

Q2: What are the best potatoes to use for the brunede kartofler?

The secret is dryness and high heat. The overnight dry brine with salt and baking powder is the non-negotiable step that draws all the moisture out of the skin. The final, blast of high heat in a 475°F oven is the key that renders the final bit of fat and causes the dry skin to puff up into a beautiful, bubbly, and incredibly crispy crackling.

Q3: Can I make this roast ahead of time?

For the absolute best, crispiest crackling, it is highly recommended to serve the pork belly fresh from the oven. However, you can make both of the side dishes completely in advance and simply reheat them while the pork is resting.

Q4: My caramel for the potatoes seized up and got hard when I added the butter. What did I do wrong?

You did nothing wrong! This is a completely normal part of the process. The cold butter will cause the hot sugar to seize up temporarily. The secret is to have patience and to just keep stirring over a medium-low heat. The caramel will re-melt into a perfectly smooth and luscious sauce.

Q5: What can I use if I can't find lingonberry jam?

A high-quality, whole-berry cranberry sauce or a red currant jelly are both fantastic and delicious substitutes that will provide a similar sweet-tart flavor profile to your braised red cabbage.

Crispy Pork Belly (A Holiday Showstopper!)

An impressive and festive recipe for a complete holiday meal featuring Crispy Pork Belly as the centerpiece. The skin-on pork belly is dry-brined overnight with a salt and baking powder mixture, then slow-roasted until the meat is tender and finished at high heat to create an incredibly crispy crackling skin. The roast is served with two classic European side dishes: a sweet and sour braised red cabbage with lingonberry jam, and traditional Danish sugar-browned potatoes (Brunede kartofler), which are small boiled potatoes coated in a rich butter and caramel glaze.

Author: Grace

Ingredients

For the Pork Belly:
4 pounds boneless skin-on pork belly
2 tablespoons kosher salt
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
For the Braised Red Cabbage:
6 cups thinly sliced red cabbage
1/3 cup white wine vinegar
1/4 cup lingonberry jam
1 teaspoon sugar
1 teaspoon kosher salt
For the Sugar Browned Potatoes:
2 pounds small potatoes
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Flaky sea salt, for serving

Instructions

Prepare the Pork Belly (Day Before): Pat the pork belly skin completely dry. Score the skin in a diamond pattern, about 1/2 inch apart, without cutting into the meat. Mix the salt, baking powder, and pepper, and rub this mixture all over the pork, getting it into the grooves. Place the pork skin-side up on a rack in a roasting pan, cover, and refrigerate for at least 8 hours and up to 24 hours.
Roast the Pork: One hour before cooking, let the pork sit at room temperature. Preheat the oven to 350°F. Pour 4 cups of water into the bottom of the roasting pan. Cook the pork for about 3 hours, until the meat is tender.
Prepare the Sides: While the pork roasts, make the cabbage by combining the sliced cabbage, vinegar, jam, sugar, and salt in a large skillet. Cover and cook over medium heat for about 20 minutes until softened. Keep warm.
For the potatoes, boil them until tender, about 15 minutes. Drain, let them cool slightly, and peel them. In a large skillet, melt the sugar over medium heat until it turns amber. Stir in the butter and salt to create a caramel. Add the peeled potatoes and stir gently to coat them in the caramel, cooking for about 4 minutes until heated through.
Crisp the Pork Skin: After the pork belly has cooked for 3 hours, increase the oven temperature to 475°F. Continue to cook for about 20 more minutes, until the skin is very crisp and brown.
Let the pork belly rest for 15 minutes before slicing. Serve with the braised red cabbage and sugar-browned potatoes.

Notes

This is a showstopper main course with classic side dishes, perfect for a holiday dinner like Christmas.
The recipe requires significant advance preparation, as the pork belly needs to be dry-brined overnight.
Rubbing the pork skin with baking powder is a key technique for achieving an extra-crispy, crackling skin.
The sugar-browned potatoes are a traditional Danish Christmas side dish. Be careful when making the caramel, as hot sugar can cause severe burns.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/crispy-pork-belly/