Preparation time

Approx. 1½ hours

Ingredients for 4 

1 kg boneless pork loin, 3 mm fat 
Meat string

Salt and pepper
1 piece of raw rind from pork loin, 400g

Beetroot salad
4 medium-sized beetroots, approx. 500g
1-2 shallots
1 tbsp Worcester sauce
1 tbsp apple vinegar or another fruit vinegar
½ dl pickled cornichons or gherkins
1 tbsp capers
2 tbsp yoghurt 10%
½ bunch parsley
2 eating apples
lettuce, e.g. gem lettuce

Mashed potato
800 g baking potatoes
1½ dl yoghurt 10%
fresh horseradish

Method

Order the raw rind from a butcher a couple of days in advance. Ask him to freeze it and cut it into 1-2mm thin strips.

Take a dish and a roasting pan that can fit next to each other in the oven.
Halve the loin lengthwise and tie the two pieces into roasts so that the slices are round when served. Pat the meat dry with a piece of kitchen towel and season with salt & pepper. Heat a pan under a high heat. Brown the meat, fat surface first. Place in an ovenproof dish and put in the centre of a 180 degree heated oven. Roast for approx. 30 mins. Use a meat thermometer to check that the core temperature is 65 degrees.

Put the strips of rind into lightly salted boiling water, bring them briefly back to the boil then pour them into a sieve. Rinse them in cold water and allow to drain. Mix them with salt, place them in a roasting tin and put it in the oven next to the meat. Roast the rind until crisp. Turn a couple of times. Remove the meat and crackling from the oven when ready. Let the crackling drain on to pieces of kitchen role or in a sieve.

Boil the beetroot and cut into small pieces in a food processor or blend them or grate them on a grater. Mix the beetroot with the finely chopped shallots, Worcester sauce, apple vinegar, finely chopped cornichons and capers. Mix the beetroot mix, yoghurt and chopped parsley in a bowl. Coarsely grate the unpeeled apples and mix into the beetroot mix. Season with salt and pepper. Divide the beetroot salad between the lettuce leaves and sprinkle with chopped parsley.

Cut the potatoes into small pieces and boil until soft. Drain, setting aside a little of the boiled water. Mash the potatoes with a little of the boiled water. Add the yoghurt and season with grated horseradish, salt and pepper.

Tips

You can prepare the crackling strips the day before and heat before serving.

Choose echalion shallots - they taste better than ordinary onions for this dish

The beetroot must boil for 45-60 mins until soft. The beetroot salad can be prepared some hours in advance.

If preferred, you can make potato 'snow' instead of mashed potato. Use a potato ricer - a special tool that works like a huge garlic press and transforms the cooked potatoes into something that looks like freshly fallen snow. For immediate consumption.

Nutritional content per person (approx. 790g of the dish): 

Energy: 5450 kJ (1303 kcal)

Protein: 64 g

Carbohydrate: 55 g

Fibre: 7 g

Fat: 91 g

Nutritional content per 100 g:

Energy: 691 kJ (165 kcal)

Protein: 8 g

Carbohydrate: 7 g

Fibre: 1 g

Fat: 12 g