Ribbe (Norwegian Christmas Pork Belly with Crackling)
In short: Rib-side pork belly roasted slowly until tender, then blasted hot for crackling that shatters. The Christmas Eve centerpiece in eastern Norway. It takes about 3 h 5 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 2 h 45 min
- Resting
- 8 h 20 min
- Total
- 3 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 520 kcal
For many families in eastern Norway, Christmas Eve means ribbe: a slab of pork belly with the ribs, roasted slowly until the meat is tender, then finished at high heat so the rind turns into crisp, bubbled crackling. It is served with boiled potatoes, sweet-and-sour red cabbage or sauerkraut, and a simple gravy. Drying the rind overnight in the fridge is what makes the crackling crisp.
Instructions
- The day before, pat the pork dry with paper towels. Score the rind in a diamond pattern with a very sharp knife, cutting through the rind and fat but not into the meat.
- Rub 1 tbsp of the salt into the rind, working it into the cuts. Set the pork rind side up on a tray and refrigerate, uncovered, overnight or for at least 8 hours. This dries the rind.
- Heat the oven to 160°C (325°F). Brush off the excess salt and pat the rind dry. Rub the meat sides with the pepper and the remaining 1 tbsp salt.
- Set the pork rind side up on a rack in a roasting pan and pour the water into the pan. Roast for 2 hours.
- Raise the oven to 240°C (465°F) and roast for 20 to 30 minutes more, until the rind puffs into blistered, crisp crackling and the meat is tender (90°C / 195°F in the thickest part). Rotate the pan if it browns unevenly.
- Rest the ribbe loosely covered for 20 minutes. Meanwhile, skim the fat from the pan juices, add the stock and simmer for 5 minutes, then stir in the starch mixture until thick. Season to taste.
- Cut between the ribs, using a serrated knife or kitchen shears for the crackling. Serve with the gravy, potatoes, red cabbage and sauerkraut.
Tips
- Dry rind is everything. Leave the pork uncovered in the fridge overnight, and pat the rind dry again right before roasting.
- If the crackling does not puff, cut it off in one piece after resting, lay it on a tray and crisp it under a hot broiler for 3 to 5 minutes, watching closely.
Questions and answers
What cut of pork is used for ribbe?
Pork belly with the ribs attached, with the rind on. Ask the butcher for rib-side belly with the rind scored.
How do I keep the crackling crisp?
Serve it as soon as it is carved, and keep it uncovered while the meat rests. Covering the pork tightly with foil steams the crackling soft.
What do Norwegians serve with ribbe?
Boiled potatoes, sweet-and-sour red cabbage, sauerkraut and gravy, often with pork sausage patties (medisterkaker) and meatballs on the side.
How long does it take to make Ribbe (Norwegian Christmas Pork Belly with Crackling)?
About 3 h 5 min in total: 20 min of preparation and 2 h 45 min of cooking.
How many calories are in Ribbe (Norwegian Christmas Pork Belly with Crackling)?
About 520 kcal per serving, with 28 g of protein, 2 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 2 g |
| Fat | 45 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
