3-4 lbs roast (your choice of cut)
4-6 dry bay leaves
2-3 cups of water
4 tbsp coarse salt
2 cups of cooking liquid (from the meat and/or boiled potatoes)
1 1/2 tbsp butter
1 1/2 tbsp flour
Salt & pepper to taste
Scoring the meat
If the meat is not scored, you need to take care of this part first. We recommend using a heavy duty utility knife. Cut the skin in slices about ½ inch or even less apart for the traditional Danish look of flæskesteg, and in squares of about an 1/2 – 1 inch apart for the traditional Norwegian look of ribbe.
Make sure to cut into the fat, but don’t cut into the meat as this may result in some loss of flavor. The meat juices may also leak, which can ruin your crackling. Correct scoring is extremely important to ensure a crispy crackling. It allows for steam to be released that would otherwise be trapped under the skin making it rubbery.
If your cut comes pre-scored, check that the cuts are deep enough, and that the skin is scored all the way through to the edges of the piece. If the edges are not sliced they may get rubbery.