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An Early Meal by Daniel Serra & Hanna Tunberg:
Anglo Saxon Chronicle:
The Oxford History of the Vikings by Peter Sawyer:

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.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose

Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0, via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0, via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0, via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK – CC BY 2.0,
Viking Age Map: By en:User:Bogdangiusca – Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on and other maps., CC BY-SA 3.0,
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0, via Wikimedia Commons
Statue of Rollo: By Delusion23 – Own work, CC BY-SA 4.0,

Battle of the Creek by Alexander Nakarada (
Licensed under Creative Commons BY Attribution 4.0 License

#tastinghistory #viking



  1. I would think the dish more likely boiled as boiling meat to this day is still a common way that large meats are cooked in Scandinavia plus the Vikings aren't exactly going to have an oven they can haul around in their boats. But as is common today they would have started off by searing it and then boiling until done. Seriously, even today, for example ribs are usually cooked by boiling.

  2. You would love Spice and Wolf. Along with fascinating information on medieval micro-economics, there's some delicious looking food on display. There's even something of a recipe for pickled peaches, it's in the medieval style so not much is known other than slices peaches, optional dates, and honey.

  3. The holy island of Lindesfarne still makes mead. But the colour and flavour is light. Best one I choose is a Scottish one called Moniak darker and full of flavour. One of my "secret ingredients" to my Yorkshire "cough" Christmas punch (my grandfather from the clan Grant would laugh and askd me if the midges still eat the English when I went up to the island of Mull.

    I got bitten to buggery)

  4. ancient foreign britons: "Is… is this BBQ pork? ohmahgerd, son– pass the coleslaw"
    "Hark, what thou art… coleslaw?"
    >wooden forks clunk against wooden bowls
    "SHamus! Get the cabbages!"

  5. I know it's a small dent in the information you supplied today but, Denver steak is one of my favorites. I started buying them for the low cost(for a steak) and then realized if you season and cook them perfectly medium; it beats a filet or ribeye every time.

  6. If you add in some citrus zest and/or a splash of orange juice to the sauce the pectin in it will cause it to thicken up. Alternatively you could add in a bit of corn starch to thicken it and it will become more of a glaze.

  7. Really disappointed with all of the leaps of logic you had to take with this "Viking Recipe." I suppose it "could" have been made at the time, but if you had an ounce of integrity still left you would have boiled that pork loin and suffered through it.


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