this post was submitted on 13 Aug 2023
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[–] cybervseas@lemmy.world 12 points 2 years ago (1 children)

Can we get an after picture once it's ready?

[–] Trondk@lemmy.world 24 points 2 years ago (2 children)
[–] cybervseas@lemmy.world 8 points 2 years ago (1 children)

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?

[–] Trondk@lemmy.world 11 points 2 years ago (1 children)

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.

[–] cybervseas@lemmy.world 6 points 2 years ago

Nice. Concentrating on the pork flavor itself. I like it!

[–] Poiar@sh.itjust.works 2 points 2 years ago (1 children)

I see some bottles of Neutral in the background.

Hopefully these were not used on the poor roast

[–] Trondk@lemmy.world 6 points 2 years ago (1 children)

sorry i had to place the roast on the sink, before putting it on the table to carve.

[–] RHSJack@lemmy.world 8 points 2 years ago

You don't wash your meat after you grill it? I quite enjoy lavender dish soap because it adds a certain nuance to the meat. Sadly I always seem to have digestion issues. It must be the meat. I will have to go to a better butcher shop.

[–] Jimmycrackcrack@lemmy.ml 8 points 2 years ago (2 children)

Tell me more. Not familiar with Danish food.

[–] Trondk@lemmy.world 8 points 2 years ago* (last edited 2 years ago) (1 children)

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

[–] Roberto@toast.ooo 3 points 2 years ago

That's called pururuca in Brazil

[–] isthingoneventhis@lemmy.world 4 points 2 years ago (3 children)

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.

[–] Jimmycrackcrack@lemmy.ml 1 points 2 years ago (1 children)

In Australia and the UK we like the skin as well when roasted. We call it crackling.

[–] isthingoneventhis@lemmy.world 1 points 2 years ago

In the US it's called chitlins? pork rinds / chicharrones depending on where you're at. Tbh I prefer the fat on flæskesvær version because the fat has a really satisfying texture imo.

[–] wolfpack86@lemmy.world 1 points 2 years ago (1 children)

Let's not forget stegtflæsk med persillesovs

[–] isthingoneventhis@lemmy.world 1 points 2 years ago

I believe I had that once, but koteletter i fad was hands down my favourite. Esp with some soy over it. Might have to make it without the pork and see how I feel about it.

[–] jscummy@sh.itjust.works 1 points 2 years ago* (last edited 2 years ago) (1 children)

Everyone loves pork belly/pork with skin, not just the Danes

[–] isthingoneventhis@lemmy.world 2 points 2 years ago

Obviously, but the specific context of the conversation was regarding danish food, hence the response.

[–] Gregorech@lemmy.world 4 points 2 years ago

From that angle I thought it was some sort of panini press.