Flæskesteg Med Svær

Ingredients

• 2 tbsp Redcurrant Jelly
• 1.9166666666666667 tbsp Kosher Salt
• 700 g Pork Loin Roast
• 1 tsp Black Pepper
• 2 pcs Bay Leaves
• 4 pcs Cloves
• 20 g Parsley
• 25 g Flour
• 250 ml Whole Milk
• 0.5 tsp White Pepper
• 2 tbsp Heavy Cream
• 45 g Butter
• 400 g Red Cabbage
• 1 pcs Onion
• 3 tbsp Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 150 ml Chicken Stock
• 500 g Potatoes

Method

1. Thinly slice {red_cabbage}, peel and halve {onion}, and press {cloves} into the cut side of the {onion} so the braise perfumes gently without loose spice bits.
2. Melt {butter} in a medium pot over medium heat, add the prepped {red_cabbage} and {onion}, season with {kosher_salt}, and sweat for a few minutes until glossy. Add {apple_cider_vinegar}, {brown_sugar}, {redcurrant_jelly}, {bay_leaves}, and {chicken_stock}, then lower to a gentle simmer and cook until the cabbage is tender, sweet sour, and lightly jammy.
3. Pat {pork_loin_roast} very dry with paper towels so the rind crisps, then score between the crackling lines if needed without cutting into the meat. Rub the scores well with {kosher_salt} and season the meat side with {black_pepper}.
4. Set {pork_loin_roast} rind side down in a small roasting pan with a shallow layer of water and roast at high heat until the rind softens. Turn it rind side up, level it with a small foil prop if needed, and continue roasting until the crackling is blistered and deeply golden and the center is just cooked through.
5. Peel {potatoes}, cut into even pieces, cover with cold water in a saucepan, salt the water with {kosher_salt}, and boil gently until the potatoes are tender and the edges are just starting to fluff.
6. Finely chop {parsley} so it can flood the sauce and turn it almost green at the finish.
7. Melt {butter} in a small saucepan over medium-low heat, whisk in {flour}, and cook until the roux smells nutty but stays pale. Gradually whisk in {whole_milk} and a splash of the potato cooking water, season with {kosher_salt} and {white_pepper}, and simmer gently until smooth and lightly thickened. Fold in {parsley} at the end so it stays bright and fresh.
8. Transfer {pork_loin_roast} to a board and rest it loosely tented so the juices settle and the meat stays succulent while the crackling remains crisp.
9. Pour the roasting juices into a small pan, skim excess fat if needed, and simmer briefly until glossy. Whisk in {heavy_cream} if using, taste, and adjust with a pinch of {kosher_salt} for a rounded pan sauce.
10. Slice {pork_loin_roast} between the crackling lines, serve with {potatoes}, spoon over the parsley sauce, add the braised {red_cabbage}, and finish with the crisp crackling and a final sprinkle of {parsley} for freshness.