When most of Norway sits down to their Christmas Eve feast, there is often a golden‑brown slab of pork belly in the center of the table. Ribbe (pronounced ree‑beh) is a slow‑roasted pork belly with a skin that shatters when you bite into it. It might sound simple – just pork, salt and heat – but there is centuries of history and a lot of kitchen science behind that crackling. Let’s explore why Norwegians love ribbe, then learn how to make this crisp‑topped roast at home.
A brief history of ribbe
Pigs were not always plentiful in Norway. Before the 18th century, pork was a rare luxury because pigs competed with people for grain, and households couldn’t spare enough feed. That changed when the potato arrived. Farmers suddenly had a reliable crop to feed both humans and livestock, and pork production began to spread across the country. It still took time for pork ribs to become associated with Christmas; ovens weren’t common until the early 20th century, so most winter meats were cured lamb ribs (pinnekjøtt) or dried fish. Over the last century, however, fresh pork ribs have overtaken lamb: modern surveys estimate that up to 70 % of Norwegian families eat ribbe or pinnekjøtt on Christmas Eve, with pork being the favourite in the southern regions.
Part of the appeal is indulgence. Pork belly has alternating layers of fat and meat that turn juicy under gentle heat; Norwegians call it juleribbe (Christmas ribs) and treat the crispy skin like a trophy. Rbbe likely arrived from Denmark in the 18th century and became popular in regions where pig farming thrived. Today it is the undisputed star of many holiday tables.
The secrets to perfect crackling
Achieving a crunchy, bubbly rind is a point of pride in Norway – there are friendly (and sometimes heated!) debates over methods. All approaches share a few essentials:
- Buy the right cut. Choose a bone‑in pork belly (tynnribbe) with even thickness and good marbling, about 1 lb (450 g) per person. Ask the butcher to score the skin, or use a sharp knife to cut shallow grooves into the rind. The scoring helps fat render and makes slicing easier later.
- Salt and chill. Rub the meat liberally with salt and pepper (coarse or kosher) and refrigerate it, uncovered, for 1–3 days. The salt draws moisture out of the skin (osmosis) and seasons the meat. In some Norwegian kitchens the belly rests skin‑side down on a bed of coarse salt; others simply wrap it in foil or plastic. Either way, time in the fridge is crucial for crispy crackling.
- Lift the meat. When roasting, elevate the center of the pork so that fat runs off the skin. Many cooks place an onion or a ball of foil under the middle or prop it up with chopped vegetables and herbs. An even surface ensures uniform crispness.
- Two‑stage cooking. The belly is steamed or braised at a moderate temperature to tenderize it, then blasted with high heat to puff the skin. This combination of low‑and‑slow followed by a hot finish yields juicy meat and crackling skin.
- Rest before carving. After roasting, let the pork sit uncovered for 15–30 minutes so the juices redistribute and the skin stays crisp.
Because this roast is rich, it’s often served with tart or earthy sides: sauerkraut (surkål), sweet‑and‑sour red cabbage (rødkål), pork meatballs (medisterkaker), Christmas sausage (julepølse), boiled potatoes and cranberry or lingonberry jam. A dark Christmas beer or a dram of aquavit isn’t unwelcome either.
Ribbe: Norway’s Crispy Pork Belly
Ingredients
Method
- Score the skin. Use a sharp knife or utility blade to cut through the skin and fat, making a grid or parallel lines about ½ inch (1–1.5 cm) apart. Do not cut into the meat.
- Season generously. Mix the salt and pepper, then rub it into the skin, between the cuts and on the underside of the pork. Wrap in foil or place on a bed of coarse salt (skin‑side down) and refrigerate for at least 24 hours and up to 3 days.
- Preheat and steam. Heat the oven to 450 °F (230 °C). Remove the pork from the fridge, brush off excess salt and pat dry. Put the onion halves cut‑side down in the roasting pan and place the pork skin‑side up on top so the center is slightly raised. Pour about ¾ cup (180 ml) water into the pan; if using aromatics, add them now. Cover the pan tightly with foil, ensuring it doesn’t touch the skin, and roast for 45 minutes. The steam will inflate the skin and start rendering fat.
- Slow roast. Reduce the oven to 300 °F (150 °C) and remove the foil. Cook for 1 ½–2 hours, or until the meat is tender. Add a little water if the pan dries out (you’ll use the liquid for gravy). If using a thermometer, aim for a core temperature around 140 °F (60 °C) before the next step-
- Crisp the crackling. Increase the oven to 450 °F (230 °C) or switch to the grill/broiler setting. Return the pork to the oven, uncovered, and roast until the skin bubbles and browns, about 20–30 minutes. Watch closely; cover any already‑browned patches with foil to prevent burning. The skin should puff and harden.
- Rest and carve. Transfer the pork belly to a cutting board and let it rest for 20 minutesn. Do not cover it. Slice between the bones into serving portions, using the scoring as a guide. Serve with your choice of sides and spoon some of the pan drippings over each slice.
- Make a roux. Melt 2½ tbsp butter in a saucepan and whisk in 2½ tbsp flour. Cook until nut‑brown.
- Add the liquid. Gradually pour in about 2 cups of the hot braising liquid, stirring constantly to avoid lumps. Add a wedge of orange, a slice of apple, a couple of prunes, two whole cloves and a pinch of allspice or your favourite holiday spices. Simmer for 15–20 minutes.
- Season and serve. Strain the gravy and adjust the seasoning with salt, pepper or a drop of caramel colouring for a deeper hue. Finish with a knob of cold butter for sheen.
Serving and leftovers
In Norway, ribbe is served with a smorgasbord of accompaniments: medisterkaker (pork meatballs), julepølse (Christmas sausage), sweet‑and‑sour red cabbage or white sauerkraut, boiled potatoes, prunes, apples and tart lingonberry jam. Feel free to mix and match – Finnish christmas casseroles work beautifully too. A malty dark ale or spiced aquavit is the traditional beverage, but a good apple cider or even a craft stout pairs nicely.
Leftover ribbe makes excellent sandwiches or tacos. Norwegians sometimes reheat slices in a skillet to crisp the skin again and serve them on steamed buns with hoisin sauce, a fun east‑meets‑north mash‑up (trust us, it’s delicious).
Tips for cooking outside Norway
- Finding the cut: Look for a pork belly roast with the ribs attached (sometimes labelled “pork side ribs” or “fresh pork belly roast”). A butcher can remove the bone if you prefer boneless.
- Seasoning: Don’t be shy with salt. Coarse salt is traditional and helps to draw moisture from the skin; fine sea salt or kosher salt works too.
- Oven differences: Ovens vary, so watch the crackling carefully during the final blast. If your broiler is aggressive, crack open the door slightly and move the pan to a lower rack.
- Food safety: Use a thermometer to ensure the pork reaches at least 145 °F (63 °C). Allow it to rest for at least 3 minutes before slicing.
Conclusion
Ribbe is more than just roasted pork; it’s a symbol of Norwegian Christmas warmth. The aroma of slowly rendered fat and spices, the joyous crack as everyone chases the crispiest rind, and the table overflowing with sides and stories make this dish an experience. Whether you grew up eating ribbe or are roasting it for the first time, embracing this Nordic tradition brings a little of Norway’s cozy holiday spirit into your own winter kitchen.