The Day the Viking Age Began

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RECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead

1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.

2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.

3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).

4. Slice the pork and serve with the sauce, extra berries, and mint.

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Subtitles: Jose Mendoza | IG @worldagainstjose

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#tastinghistory #viking

[aslandus]

Another interesting note about Vikings is that (much like misconceptions about their cleanliness) their clothes were often quite colorful for the time as a show of wealth, though modern depictions no doubt discard that notion in part because audiences would be confused by a bunch of well-groomed noblemen in technicolor dreamcoats sailing around raiding and pillaging...

[privatelyplaylisted]

One thing about the wateriness of the sauce - modern berries have been selectively bred and grown to be much plumper and juicier, so it's quite likely that in the original recipe there was a lot less water per berry, making for a thicker sauce

[NotMeButAnother]

Fun fact: in Germany, viking blood (Wikingerblut) is slang for mead mixed with cherry juice. Tasty, but very sweet.

[graham-kirby]

It is great to hear Lindasfarn being mentioned, being a resident of Northumberland this place is quite special to most of us. I had the privilege of living on the island for a short while during the winter 1978 when all the tourist had gone and life moved with the ebb and flow of the tides. One thing holds true now as it did then, it’s still a tourist trap, but there are a few special places where you can hide away, watch the seals, gannets and other wildlife, in those moments you feel part of all that has gone before. If that’s too poetic for you, you can alway go and purchase plastic Viking helmets from the village shops then go and sample some Lindasfarn mead . Then go off in search for the millions of places that claim Cuthbert’s bones were hidden when running from the Vikings, by the way, they are in Durham Cathedral 😉

[StitchOtter]

I made this dish tonight, and I must say that it turned out delicious. Pan-seared two pork tenderloins, then sautéed chopped leeks and deglazed with a sweet white wine (my local mart didn't have mead). For berries I did a blend of strawberry, blackberry, raspberry and blueberry, then double-strained and thickened with a bit of corn starch. Everyone was a bit taken aback when I told them it was a Viking recipe, but dinner was still quite a hit!

[jeremychoo]

Whoever came up with the phrase “… has the patience of a saint…”, clearly didn’t have St Cuthbert in mind 🤣

[boesvig]

As a Dane, I'm incredibly saddened by this vile slandering of our proud ancestors. It's important to remember that what we're told here is only the Anglo-Saxon side of the story.
What actually happened was this: At Lindisfarne, there was a very sudden and terrible epidemic of axetotheface-itis, to which all the monks succumbed. Luckily, some Norse traders were sailing nearby. Noticing the calamity they tried to help, but alas, the monks were beyond saving. What could be saved were the monastery's treasures, which the noble and heroic Vikings did. Just imagine, if they hadn't taken the treasures under their protection, someone could have stolen them.

[Neophoia]

I wonder if lingonberries, which is super common to have as a condiment in sweden, might have been used for the berry sauce. Lingonberries contain a lot of natural pektin (at least that's what my grandma always told me when making jam) so it could be sort of used as a stabiliser. It would also add a tartness to the sauce.

[nuns]

Scandinavians still serve roasted pork with lingonberry sauce or Swedish Americans use Cranberry sauce. Another sauce is made from cloud berries or Mayberries.

[Nik]

I remember at school learning that they absolutely loved eating oysters. In the gardens of Viking homes in york they found huge piles of oyster shells as they disposed of them by just chucking them outside.

[mowerds]

Max, I found your show after my dad told me about your channel. He really loved your videos, especially the humor. He passed away Saturday. Thank you for your videos, they mean more than you think, and can really give people joy when they need it.

[WorldWarTwo]

We made the mistake of making a video dispelling myths about the term 'Viking…' We're still getting heated pedantic comments about it 6 months later.

Great episode, love the show Max. Keep up the good work!

[baulderos]

My mom made something like this in the past. Instead of pork, she used chicken, which she marinates in a strawberry sauce. And instead of baking, she fried the chicken. Turns out, it tasted better than I expected 😳

(Update)
I asked my mom for the recipe, and here it is:
First, prepare your strawberry sauce. Blend some strawberries until smooth. For some flavor, add a bit of salt, pepper, sugar, and minced garlic to your liking. (I was told not to add any water to the mixture)

Cut up a whole chicken (don't remove the skin) and boil it in the strawberry mixture on low heat. When it's almost cooked, try it out to see if you need more seasoning (add a bit of salt/sugar if it does) When it is fully cooked, take it out of the pot.

Heat up some butter on a pan, and fry your chicken one by one. You can also use an air fryer. Don't use too much oil when frying, since it will get rid of that strawberry flavor. Fry until its crispy and golden brown on the outside.

Apologies for the lack of exact measurements, my mom usually relies on 'feeling' when it comes to cooking 😅

[LukesEggs]

Max, just wanted to tell you how much I enjoy your channel. It’s right up my alley. I love old cookbooks to find unusual and long-forgotten recipes. Your work goes back a lot further than mine, but I’m inspired! Thanks for doing what you do.

[Cara-]

I'm a Medievalist and reading about the raid on Lindisfarne in high school is what led me to specialize in post-Roman Northumbria. St Cuthbert is still popular today in Northern England and the leather binding on St Cuthbert's Gospel, found inside his coffin, is oldest Western bookbinding known to survive.

[Lauren.E.O]

The mention of dolphin (thankfully not today’s recipe) reminded me of Ask a Mortician’s video about porpoises and what people were and weren’t allowed to consume based on older laws, particularly for monks.

Now THAT would be a cool collaboration if you’re ever interested!

[kirstenpaff]

Could you imagine the reaction of the Lindisfarne monks when they read the letter blaming the Viking raid on them? I am guessing some very unholy words were uttered that day.

[stevejohnson]

This has to be in the top 10 of Max Miller quotes: "June is a great time to start off the raiding season."
I ought to try this sometime when blackberries are ripe. But they are very dark and they would make any white meat look interesting.

[wolfsbane]

As a Dane it made me SO happy to see you use Danish mead! I love this exact mead as well, I can get it at the viking and medieval festivals that are happening during summer here in Denmark. Love seeing my little country represented, thank you!

[deniellepalmer]

Love the line "One of my favorite stories about St. Cuthbert is.." I laughed and laughed because i love that you have more than one St. Cuthbert story that you love! Adorable!! My maternal grandmother came from Norway. I adore pork with sweet..e.g., apples, etc. I am riveted already!