Danish Flæskesteg, Sous Vide

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Start by cutting the skins with a sharp knife. They are often not cut evenly or deep enough into the fat from the factory. If so, have your butcher do it for you.
Season the roast with salt and pepper on both sides.
Vacuum pack it and cook it for 5 hours at 59 degrees in sous vide. If you think your pork roast is of questionable quality, give it 1 more hour.
Remove the meat from the bag and dry it very thoroughly with a clean tea towel. There will be some gelatin on top, which will prevent you from getting crispy skin.
Get down between each layer and wipe it off as well as possible.
Add coarse salt on top of the roast and well into between the skins as well.
Preheat your oven to the highest possible temperature (mine goes to 300 degrees, 275 degrees is also okay) and set it to fan mode. Do not use the grill (broiler?) as it will burn the skins.
Place the roast about 3-5 cm from the top and give it 20-25 minutes, until all the skins are crispy. You don't need to keep an eye on the roast for the first 15 minutes, but after that you should check on it every two minutes. It will go by quickly at the end.

The result was a juicy and delicious roast with the most beautiful skin on top.

Have a great time with the best pork roast of your life!

NOTE: The juice from the liquid can of course be used for sauce, but the "disadvantage" of this cooking method is that not much juice comes out, it stays in the meat 🙂

The first thing you need to do is place your pork roast in an ovenproof dish with the skin facing down. The dish should be filled with very salted water. The pork roast should sit here for at least 30 minutes.
After the 30 minutes have passed, season the pork roast with salt and pepper on both sides. Then pack the pork roast in a vacuum bag.
Now vacuum pack the bag and then start cooking the pork roast. You do this in your sous vide water bath for five hours at 59 degrees.
After the five hours, remove the bag from the water bath and remove the pork roast from the vacuum bag. The water that is still in the bag is perfect for the brown sauce, so save the water.
Now all you need is the crispy skin. Set the oven to 275 degrees hot air. While you are waiting for the oven to heat up, pat the pork roast dry and rub salt into the skin once more.
When the oven is hot and the pork roast is dry, place the pork roast in the oven. Then set the oven to the grill function. A little tip is to leave the door ajar as this will create maximum heat for the pork roast, but it will not dry out the meat, which is already done.
Leave the pork roast in the oven until the skin is crispy. This can take anywhere from 10-25 minutes, so it is important that you keep a close eye on the skin. When the skin is crispy, the pork roast is ready to serve.
Serve the dish with potatoes, brown sauce, chips and red cabbage.