Roast pork with apple gravy

Skinkstek med äppelskysås

Roast pork, Swedish style

I like the way Swedes roast pork. Sure, it isn’t so very different to how we roast pork in the UK, but if you have never tried roast pork the Swedish way I do recommend giving it a go.

The first difference is that Swedes tend to use more seasoning, often ginger, to give the pork extra flavour.

Secondly, Swedes nearly always use a meat thermometer, rather than calculating a cooking time. I cannot recommend this highly enough. Ovens vary so much that calculating a cooking time can easily to lead to over cooked meat which can then be too dry.

Thirdly, Swedes are as likely to serve roast pork with a salad instead of vegetables! John Duxbury



• Swedes normally discard the fat, but it you like crackling, ask your butcher to score the skin well and as a soon as you get the pork home remove it from the packaging, wipe it dry and store it on a plate in a fridge.
• For small joints, under about 1.5 kg (3 lb), the cooking time is unlikely to be long enough to produce good crackling. If that is the case simply cut the crackling off with knife and put it on a rack and put it back in the top of the oven until it crisps up nicely. Take care to keep a good eye on it or it will burn.
• Roast pork also goes well with baked apple. Simply core (but don't peel) six small/medium sized apples and add them alongside the pork for the last thirty minutes.


1 kg (2¼ lb) boned joint of pork
1 tbsp   salt
1½ tsp   ground black pepper
2 tsp   ground ginger
1 tbsp   dried sage or fresh rosemary, finely chopped
1   onion, sliced
1   carrot, sliced
2   small spirgs of thyme
2   apples, cored and sliced
1-2 tbsp   cornflour (corn starch)
750 ml (3 cups) good quality vegetable stock
6   small apples, cored (optional)


1. Preheat the oven to 175°C (350°F, gas 5, fan 160°C).

2. Use a sharp knife to open up the score marks on the skin so that the seasoning can be pushed into the skin.

3. Mix together the salt, ginger, pepper and sage or rosemary.

4. Rub this all over the skin, pushing it into the score lines as much as possible. Discard any left over seasoning.

5. Put the pork in a roasting tin and insert a meat thermometer into the thickest part of the meat. Roast in the bottom half of the oven.

6. After about an hour, when the temperature reaches about 55°C (130°F), add the sliced onion, carrot, thyme and apple slices. (Also add the cored apples if desired.)

7. When the meat thermometer reaches 60°C (140°F), increase the oven temperature to 230°C (450°F, gas 8, fan 190°C) and continue roasting the pork until the thermometer reads between 70-72°C (160-165°F).

8. Remove the pork and leave somewhere warm to relax. Spoon off the fat from the roasting tin. Sprinkle with cornflour and stir in the vegetable stock, a little at a time initially. Heat to boiling, stirring constantly. Leave to simmer for 5 minutes.

9. Pour the gravy through a sieve into a saucepan. Taste and adjust the seasoning and then bring back to a gentle simmer.

10. Carve the meat, cutting the crackling with scissors if necessary, and serve with the apple gravy.

Serving suggestions

Roast pork with pressed cucumber

1. Don't be afraid of serving roast pork with salad, something that is quite common in Sweden. The above was taken in a restaurant in Sweden and shows roast pork served with gravy, new potatoes, coleslaw and pressgurka (pressed cucumber).

2. Gently warm some nypongelé (rosehip jelly) to serve the pork, as shown above. Rosehip jelly also goes well with cold pork.
3. Serve the pork with Hasselbackspotatis (the Swedish version of roast potatoes) and kokt rödkål (red cabbage which has been simmered in vinegar and something sweet, such as plums, for an hour or two to produce a wonderful sweet and sour dish).


  printer version.pdf

  phone & tablet version.pdf

Horizontal-Yellow-line is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder