Norwegian Ribbe is a traditional dish served during Christmas, beloved for its perfectly crispy crackling and tender, flavorful meat. This dish is seasoned with simple ingredients to let the rich flavor of the pork belly shine. Served with classic sides like red cabbage, potatoes, and lingonberry sauce, Ribbe is a feast-worthy centerpiece that delivers both comfort and indulgence.
Ingredients:
- For the Pork Belly:
- 4–5 pounds (1.8–2.3 kg) pork belly with the skin on
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- For Roasting:
- 1–2 cups water
- 2–3 whole cloves of garlic (optional)
- 1 onion, quartered (optional)
- 1–2 sprigs of thyme or rosemary (optional)
Directions:
- Prepare the pork belly (preferably the night before):
- Score the skin of the pork belly in a crisscross pattern or in straight lines about 1/4 inch deep. Be careful not to cut into the meat.
- Rub the pork belly generously with coarse sea salt and black pepper, ensuring the seasoning gets into the cuts.
- Place the pork belly on a tray, skin side up, and refrigerate uncovered overnight to dry out the skin. This helps ensure a crispy crackling.
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Set up the roasting pan:
- Place a rack in a roasting pan or use a layer of scrunched-up aluminum foil to elevate the pork belly.
- Add water to the pan (enough to cover the bottom) along with garlic, onion, and herbs for added aroma.
- Start roasting:
- Place the pork belly skin-side up on the rack. Roast in the oven for about 1.5 to 2 hours.
- During this time, check occasionally to ensure the water hasn’t evaporated. Add more if needed to prevent the pan from drying out.
- Crisp the crackling:
- Increase the oven temperature to 450°F (230°C) or turn on the broiler.
- Roast for an additional 10–15 minutes, watching carefully to avoid burning, until the skin becomes golden and crispy.
- Rest and serve:
- Remove the pork belly from the oven and let it rest for 10–15 minutes before slicing.
- Cut the Ribbe into pieces, ensuring each has a bit of the crispy crackling.
Serving Suggestions:
Serve your Norwegian Ribbe with traditional sides like buttered potatoes, braised red cabbage, lingonberry sauce, and a rich gravy made from the drippings in the pan. This dish is a guaranteed crowd-pleaser that brings a taste of Norway to your table!
