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