“Ribbensteg” (or “Flæsksteg”) is a traditional Danish pork roast…prepared, and eaten, with the skin on!
It may sound scary, but this is sooooo good! Think…crispy pork rinds on meat! (Ooh…got your attention now, did I?) ;)
My Danish is far from good, but…I’m guessing Ribbensteg simply means “Rib Roast”, which indicate what cut is traditionally used.
However, any pork roast cut works fine…but it must have the fat cap and skin still on!
Also, I’m not sure if there is a traditional seasoning…
I’ve seen recipes with all kinds of spices or spice blends used. I decided to go for Ginger and it turned out absolutely wonderful (but that doesn’t mean you can’t try whatever you’d like)!
For example, ground cumin seems to be quite popular….
And now…here’s how to make this delicious dish yourself!:
(Serves about 6)
• About 3.3 lb (1.5 kg) Pork Roast, with fat cap and skin on(!).
• 1 tsp ground Black Pepper.
• 4 tsp Salt.
• 3 tsp ground Ginger.
• 4 Carrots.
• 4 Parsnips.
• 2 Red Onions.
If your kitchen knife is not razor sharp, I suggest you start by sharpening it. It will take forever to cut the skin otherwise…
Pre-heat the oven to 285F (140C).
Cut the skin about 0.1-0.2 inch (4mm) apart. (Cut through the skin, and through most of the fat cap…but try to avoid cutting into the meat.)
Mix the salt, pepper and ginger, and rub it in evenly all over the roast. Make sure to get it carefully rubbed into each cut.
Let it stand for some 10-15 minutes, then place it skin-side down in an oven safe tray.
Add about half an inch (1cm) of water to the tray, just so it covers the skin.
Place the tray in the oven for about 30-40 minutes.
Meanwhile, peel the carrots, parsnips and red onion, and cut them roughly into quite large pieces.
Take out the roast and lift it out of the tray.
Put the root vegetables and onions in the tray, then place the roast on top of them.
Insert a meat thermometer into the thickest part of the roast, turn up the oven to 320F (160C), and place it back in the oven.
Cook until the core temperature is 185F (85C), then turn on the broiler and crank up the heat to about 390F (200C).
Grill under the broiler for a few minutes until the skin looks crispy and has got a nice color.
Take it out and let rest for a while before cutting it up in thin slices.
Serve with the root vegetables, some leafy greens and applesauce.