Starve.Org White Noise Usenet Archive: "Pork Roast, sugarbrowned potatoes, curly kale, brown gravy"

Pork Roast with sugarbrowned potatoes, curly kale, and brown gravy.

This is a complete meal that is considered 100% old fashioned Danish. We
eat this, or with roast duck instead of pork roast, as christmas dinner
with ris a'la'mande as dessert. Outside christmas we'd eat the apple
dessert, instead.

It's almost a religious war between the "pork for christmas" people and
the "duck for christmas" people, so some families serve both to avoid
any conflict!

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Flæskesteg - Pork Roast:

2 tablspoon salt
Pepper
6-8 bay leaves
4 pounds Pork roast (neck of pork, middlecut, or leg of pork)

Preheat oven to 230 C
Slice the rind of the pork to the meat in 1/5 wide grooves. These will
become crisp bacon rinds.
Place it in a roating pan with teh rind facing down. Pour water over it.
Roast in the oven 20 minutes.

Pour the water into a bowl (this can be used to make a nice gravy).
Rub the meat side with salt and pepper.
Rub the rind with salt, make sure it gets into the grooves, too.
Insert bay leaves into the grooves, and optional whole cloves.
Roast for 30 minutes with the rind facing up.

Lower the temperature to 160 C and roast 30-40 minutes. Center
temperature should be 65.

If the bacon rinds are not crisp and bubbly, broil 5-10 minutes - watch
it!

Pour the water/fat from it and let it rest, wrapped into aluminium foil
(not the rind, though).

Carve the roast into pieces that are 1-2 rinds wide before serving.

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Curlykale is especially served around christmas. It's a trial and error
procedure - just add the things to your liking.
some like it creamy or dry, some like it sweet or salty.
I make mine a little wet and a nice balance between sweet and salty.

Grønlangkål - Curly Kale

1 pounds of Curly Kale balls*
2 tablespoon butter or pork fat
1 cup heavy cream
Sugar
Salt and pepper.

Melt the butter and keat the kale in pan or pot. Add the cream so it's
little more wet than you want it to be, and add the sugar, salt and
pepper to taste, and heat it and stir sporadically until the consistency
is right.

*Curly Kale balls:

These are pre-boiled, ground and pressed Curly Kale. They can be made
like this:

Wash curly kale, remove stalks. Boil the kale in water or a soup 1-2
hours. Press the water out of it into balls between your hand. The
better this is done, the better the end result will be. It's hard on
your hands, but worth the effort. Some people spin dry it, but it's hard
to do in practise. A pound will give 5-6 balls and feed 2-3 people. Cut
them up, or grind in a meatgrinder. Press them into balls again.

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Brunede Kartofler - Sugar Browned Potatoes

Cover the pan with the sugar. When it is melted add some butter (30 g)
and stir. It must be liquid. Lower the heat and add the (small and cold)
boiled potatoes and turn them once in a while. When they are warm and
covered with golden sugar, they are done.

Watch out for the sugar - it's fast at becoming too hard or dark.

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Brun Sovs - Brown Gravy using the water from the pork roast:

50 gr Butter
1-2 tablespoon flour with top
5 dl water from the Pork Roast
1/2 dl Milk or Cream
Gravy browning
Salt and pepper

Melt the butter, take of heat, add flour while stirring fast. When
there's no lumps, set back to heat.
Add some of the water from the Pork Roast, stir and add some more until
the consistency almost right.
Add the milk/cream, and a squirt of gravy browning if too light.
Add salt and pepper to taste.

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Michael Nielsen
Computer Vision and Graphics at Aalborg University

Project: http://www.vrmedialab.dk/~archon
Music: http://mp3.com/archon2
Website: http://www.archonia.dk