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Fried Pork

Fried pork: lightly salted pork slices with scored rind, fried slowly until golden brown in a pan; very salty pork is soaked for 1 hour. Served with brown beans, peas, and mashed potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 256 (falt i det fri)

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About the dish

One of the most everyday dishes in the pork chapter: thick slices of pork fried in a pan, served with brown beans or pea purée.

How to make it

  1. 1

    Cut and salt

    Cut the pork into slices crosswise. If the pork is fresh, sprinkle the slices with salt and stack them for 3–4 hours. Lightly salted pork is treated the same way.

  2. 2

    Score the rind

    Do not cut off the rind, but score it in 3–4 places.

  3. 3

    Frying

    Heat the frying pan slowly, add the pork, and fry it nicely golden brown on both sides, or until it is cooked through. Do not fry it too hard.

  4. 4

    For very salty pork

    If the pork is very salty, soak the slices in cold water for 1 hour and pat them dry with a kitchen towel before frying.

  5. 5

    Serving

    Serve with brown beans, peas, and mashed potatoes.

Changes from the original

Modernized spelling; "meat cloth" rendered as kitchen towel in the steps. Amount kept in grams.

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. 285)~69% of the text changedremovedadded
750 g flesk (lettsaltet, i skiver). salt (til ferskt flesk). brune bønner, erter og potetpuré (til servering). Skjær flesket gr. lettsaltet sideflesk. Flesket skjæres i tynne skiver på tvers. tversover. Er flesket ferskt, strøs strøes skivene med salt og legges oppå ligger på hverandre i 3–4 3—4 timer. Lettsaltet flesk behandles på samme måte.. Skjær måte. Svoren skjæres ikke bort svoren, bort, men snitt den inn på 3–4 steder.. Varm stekepannen langsomt opp, legg snittes i på 3—4 steder. Stekepannen opvarmes langsomt, flesket legges i litt på hverandre og stek det stekes pent gyllenbrunt gulbrunt på begge sider, eller til det er gjennomstekt. Stek det gjennemstekt. Flesket bør ikke stekes for hardt.. hårdt. Er flesket meget salt, legges skivene 1 i time i kaldt vann og tørkes av med et kjøkkenhåndkle før koldt vann, eller de stekes.. Server gis et opkok i vann, avtørres i kjøttklædet innen det stekes. Serveres med brune bønner, erter og potetpuré.

Note on Modernised

Modernisert rettskriving; «kjøtklæde» gjengitt som kjøkkenhåndkle i trinnene. Mengde beholdt i gram.

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Frequently asked questions

How long must the pork sit before frying?
The slices are sprinkled with salt and stacked for 3–4 hours – both fresh and lightly salted pork are treated this way. That is why the total time is about 4 hours.
What do I do if the pork is very salty?
Soak the slices in cold water for 1 hour, pat them dry with a kitchen towel (a clean cloth), and then fry them.
Should the rind be removed?
No, the rind is not cut off, but scored in 3–4 places so it does not shrink during frying.
How is the pork fried, and what is served with it?
Heat the frying pan slowly and fry the slices nicely golden brown on both sides until cooked through – not too hard. Serve with brown beans, peas, and mashed potatoes.

Equipment for this dish

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