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Roast Pork Leg

Erken's roast pork leg (1914): a 4–5 kg pork leg is soaked, the rind is scored, rubbed with salt and pepper and roasted about 3 hours with boiling water in the pan. Sauce of browned butter, flour, mustard, pan juices and red wine. Served with red cabbage, pickles and pickled gherkins.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 246 (falt i det fri)

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About the dish

Roast pork leg with rind was one of the great Sunday and festive dishes in Erken's pork chapter. The long soaking and the scoring of the rind into squares is a classic technique for crisp rind.

How to make it

  1. 1

    Preparation

    Chop off the shank and place the roast in cold water for a couple of hours. Dry it well.

  2. 2

    Score the rind

    Cut the rind into small squares with a sharp knife, without cutting down into the meat.

  3. 3

    Season

    Mix the salt and pepper and rub it well into the whole roast.

  4. 4

    Put in the oven

    Place the roast in a roasting pan and set it in a strongly heated oven (about 200 °C (390 °F)).

  5. 5

    Liquid and basting

    After about 15 minutes, pour 0.5–1 liter of boiling water into the pan. Lower to about 175 °C (345 °F). Baste the roast for the first hour, then no more, but check on it often. Roasting time about 3 hours.

  6. 6

    Crisp rind

    Leave the oven door ajar for the last half hour so the rind becomes crisp.

  7. 7

    Sauce

    Brown the butter, stir in the flour and 1 tsp mustard. Thin with the strained, skimmed pan juices, let the sauce simmer a few minutes and add the red wine.

  8. 8

    Serving

    Serve the roast with the sauce, red cabbage, pickles and pickled gherkins.

Changes from the original

Measurements are converted to modern Norwegian units (dl, l, g). "Juices" is explained as pan juices, and roasting time/temperature is specified (about 175–180 °C (355 °F)) for a modern oven. The ingredient list is split into roast and sauce.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 276) → Modernised~84% of the text changedremovedadded
Ingredienser: 1 skinke 4 å 5 kg. 4,5 kg svineskinke med svor (4–5 kg, skanken hogges av). 3 teskjeer salt ts salt. 1 teskje pepper ½—1 l. vann. Saus: ts pepper. 0,75 l vann (kokende, 0,5–1 l til steking). 50 gr. g smør (til sausen). 30 gr. hvetemel g hvetemel. 1 teskje sennep ½ del. ts sennep. 1,5 dl rødvin ¾ l. sky. Fremgangsmåte: Skanken hugges av, (1–2 dl). 7,5 dl stekesjy (silt og steken legges avskummet). Hogg av skanken og legg steika i kaldt vann et par timer. Med en skarp kniv skjæres Tørk den godt.. Skjær svoren i små ruter; inngnies godt ruter med det blandede en skarp kniv, uten å skjære ned i kjøttet.. Bland salt og pepper og salt, legges gni det godt inn i stekepannen, stekes hele steika.. Legg steika i langpanne og sett den inn i sterkt ophetet ovn. Efter ½ times forløp oppvarmet ovn (ca. 200 °C).. Etter ca. 15 minutter helles ½—1 l. 0,5–1 liter kokende vann i pannen; pannen. Senk til ca. 175 °C. Øs over steika den første time dryppes steken, timen, deretter ikke senere, mer, men se til den eftersees ofte. For å få svoren sprø bør ovnsdøren stå oppe den siste halve time. Steketid ca. 3 timer. Saus: I det brunede smør røres timer.. La ovnsdøren stå på gløtt siste halvtime så svoren blir sprø.. Brun smøret, rør inn melet og i teskje sennep, spes 1 ts sennep. Spe med den silte, avskummede sky; småkoker silt, avskummet stekesjy, la sausen småkoke noen minutter, tilsettes rødvinen. Spansk saus kan også benyttes. Steken serveres minutter og tilsett rødvinen.. Server steika med surkål eller sausen, rødkål, pickles og asier.

Note on Modernised

Mål er omregnet til moderne norske enheter (dl, l, g). «Sky» er forklart som stekesjy, og steketid/temperatur er presisert (ca. 175–180 °C) for moderne ovn. Ingrediensliste er delt i steik og saus.

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Frequently asked questions

How long should the roast pork leg cook?
About 3 hours in the oven. Allow around 5.5 hours in total, including the ham resting in water for a couple of hours before roasting.
How do I get crisp rind?
Cut the rind into small squares with a sharp knife, rub well with salt and pepper, and leave the oven door open for the last half hour. The roast is set in a strongly heated oven.
When should I add water and baste the roast?
After a quarter hour of roasting, pour ½–1 liter of boiling water into the pan. The roast is basted only for the first hour, but should be checked often.
What does the sauce consist of?
50 g butter is browned, 30 g wheat flour and 1 tsp mustard are stirred in, thinned with ¾ l strained and skimmed juices, simmered a few minutes and 1–2 dl red wine added.

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