Flaskesteg Danish Pork Roast:

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 the 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. Gronlangkal - Curly Kale 1 pounds 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. 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. Brun Sovs - Brown Gravy 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.