Pawaru-Grahmata

№ 18VII. nodaļa

Cepts cūku šķiņķis

Roast leg of pork pickled in vinegar, with a crumb and lemon crust

  • Serves 6
  • about 3 hours, plus 2–8 days in the pickle
  • Melnraksts · vēl nav izmēģināts

1796Zepts zuhku schkinkis.

Modernizētslpp. 281–282 · PDF 295–296
6 porcijas

The book gives no quantities, only "a few days, even 8 days" in vinegar; the amounts below are ours.

Method

6 soļi
  1. Two to eight days ahead, mix the vinegar, water and 50 g salt in a non-metallic container just big enough for the pork. Put the pork in, cover and refrigerate, turning it once a day.
  2. Heat the oven to 170 °C. Lift the pork out of the pickle, pat it dry and put it rind side up in a roasting tin. Pour the boiling water with 1 tsp salt over it.
  3. Roast for about 1¾ hours, basting every 20–30 minutes with the fat and juices in the tin and a splash of vinegar, until the centre reaches about 60 °C. Add a little water if the tin runs dry.
  4. Take the pork out and turn the oven up to 220 °C. Cut off the rind, leaving a layer of fat on the meat, and score the fat in a diamond pattern.
  5. Either roast the scored joint as it is, or press the rye crumbs mixed with the lemon zest over the fat and baste once with the pan fat. Roast for 20–30 minutes more, until the top is brown and the centre reaches 68–70 °C.
  6. Rest for 15 minutes before carving. Skim the fat off the pan juices and serve them with the meat.

Notes

What the book says vs. what we added

the book prefers the oven to the spit for this joint. The leg lies in vinegar with salt for a few days (up to 8), is roasted in a dripping pan, basted first with boiling salted water and then with its own fat and a little vinegar. The rind stays on until the joint is almost done; then it is pulled off and the fat scored and browned, or the rind is left on and scored, or the bare fat is sprinkled with grated coarse rye bread and lemon peel and browned. The water in the pickle, the temperatures, times and amounts are ours.

Leaving the rind on

the book's other option. Score the rind before roasting and give it the last 30 minutes at 220 °C; after days in vinegar it will be crisp rather than puffed like crackling.

Pickling

keep the pork in the fridge throughout. Two days gives a mild tang; eight days a sour, Sauerbraten-like flavour through the meat. Undiluted vinegar for a week would make the outside grey and grainy, so we dilute it.

Doneness

pork is safe at 63 °C after a rest; we take a leg to 68–70 °C so it carves neatly.

Rupja maize is dark rye bread; any dense rye loaf, dried and grated, works.

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