BAY LEAF WRAPPED DANISH CRACKLING ROAST PORK
from the SCANDINAVIAN FEASTS

The classic roast is done with a pork loin with the rib bones and fat cover left on the meat. Because boneless pork loins are so available, I've changed the recipe so that I can use them. Look for a loin that has as large a cover of fat as possible, then be sure to roast it on a rack. Fresh bay leaves are the herb of choice, although I sometimes like to include sprigs of thyme as well in the "wrap".

1 boneless pork loin, (3 to 5 pounds)
3 teaspoons coarse Kosher-style salt
Several fresh bay leaves
1 quart boiling water

Preheat the oven to 450*F. Score the fat cover on the meat using a sharp knife in 1/2-inch intervals lengthwise and about 2-inch intervals across. Make the cuts in the diagonal, about 1/2 inch deep. Rub with the salt and insert the bay leaves and sprigs of thyme in the cuts.

Place the roast with the fat side up in a roasting pan. Roast for 30 minutes. Pour the boiling water into the roasting pan and reduce the oven to 350*F, and continue roasting until the meat reaches 160*F in the center (insert an instant-reading thermometer into the center of the thickest part of the flesh). It should take about 1 hour to reach this temperature. If necessary, add more boiling water to the pan if it boils dry.

Remove the roast from the oven. Let stand for 20 minutes before carving. Slice the meat thinly to serve. Makes 8 to 12 servings.

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