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