Svinestek

Name: Svinestek
Total time: 2 h
Cuisine: Norwegian
Ingredients: 1.5 kg pork roast with rind, scored for crackling; 2 tsp salt, 1 tsp black pepper; 1 carrot, roughly chopped; 1 onion, roughly chopped; 500 ml water; For the gravy: 1 tbsp cornflour, 2 tbsp cream, the roasting juices; Red cabbage, to serve

A classic Sunday roast of pork loin with crackling, brown gravy, and lingonberry on the side.

2 hrModerate

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Cultural Context & History

The roast pork loin is the archetypal Norwegian søndagsmiddag — the Sunday dinner that gathers the family. Its crackling and dark gravy are the standard against which cooks are judged.

Ingredients

1.5 kg pork roast with rind, scored for crackling
2 tsp salt, 1 tsp black pepper0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
1 carrot, roughly chopped341 kcal · 8.1 g protein · 1.5 g fat · 79.6 g carbs per 100 g
1 onion, roughly chopped289 kcal · 10.9 g protein · 0.8 g fat · 59.4 g carbs per 100 g
500 ml water42 kcal · 0 g protein · 0 g fat · 10.8 g carbs per 100 g
For the gravy: 1 tbsp cornflour, 2 tbsp cream, the roasting juices
Red cabbage, to serve54 kcal · 1.5 g protein · 0 g fat · 11.5 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

Sharp scoring knifeCuts clean, even lines through the rind for reliable crackling.
Roasting tinHolds the vegetables and water that flavour the gravy.
Meat thermometerConfirms the centre reaches a safe 74°C.

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Step-by-Step Instructions

1
Score the rind in close lines, then rub the salt and pepper firmly into the skin and flesh.
2
Set the roast in a roasting tin with the chopped carrot and onion, and pour the water around it.
3
Roast at 175°C (345°F) for 1½ to 2 hours, until the centre reaches 74°C (165°F).
4
If the crackling needs more colour, blister it under a hot grill for 3 to 5 minutes, watching closely so it does not burn.
5
Rest the meat for 15 minutes before carving.
6
Whisk the roasting juices with the cornflour and cream into a glossy gravy, and serve with red cabbage.

Chef's Tip

Leave the scored, salted rind uncovered in the fridge overnight — a dry skin is what blisters into brittle crackling rather than steaming to leather.

How this page was made

Written by: The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked: 2026-07-21 — “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context: Østlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources: No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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