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Norwegian ribbe Christmas dinner with crispy pork belly, gravy, boiled potatoes, and braised red cabbage on a white plate

Ribbe: Norway’s Crispy Pork Belly

A traditional Norwegian Christmas dish of slow-roasted pork belly with irresistibly crispy crackling. Ribbe is tender, juicy, and full of rich holiday flavor, typically served with potatoes, red cabbage, and a savory pan gravy.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Salting/resting 3 days
Total Time 3 days 2 hours 50 minutes
Servings: 6 people
Course: Dinner / Main Course
Cuisine: Norwegian
Calories: 900
Ingredients Method Notes

Ingredients
  

For the pork
  • 4½ lbs (about 2 kg) Bone‑in pork belly
  • 3 tsp Coarse or kosher salt
  • 1½ tsp Freshly ground black pepper
  • 1 Onion, halved
  • 2 Medium carrots, roughly chopped
  • 3–4 Garlic cloves, smashed
  • 3–4 Bay leaves
  • 1–2 Whole star anise
  • ¾ cup (180 ml) water
  • 1 cup (240 ml) dark beer or low-hop ale (optional — replace with water or stock if preferred)
For the pan gravy
  • Pan drippings from roasting pan (approx. 3 tbsp)
  • 2 tbsp All-purpose flour
  • 1½ cups (360 ml) beef or pork stock
  • Salt and pepper to taste

Method
 

Day 1–2: prep the pork
  1. Score the skin. Using a sharp, pointed knife, cut a tight crosshatch pattern into the pork skin — squares about ¾ in / 2 cm across. Cut through the skin and fat, but stop just before the meat.
  2. Season generously. Rub salt and pepper all over, pressing firmly into the score marks. Refrigerate uncovered, skin-side up, for 1–3 days. Overnight is the minimum; three days is ideal.
Day 3: roast and crisp
  1. Preheat your oven to 450°F (230°C).
  2. Build the braising base. Scatter onion, carrots, garlic, bay leaves, and star anise in the bottom of a deep roasting pan. Pour in the water and beer.
  3. Position the pork. Set the belly skin-side up on top of the vegetables. Cover the pan tightly with aluminum foil.
  4. Steam-roast. Roast covered at 450°F (230°C) for 45 minutes. The steam tenderizes the meat and begins opening the scored skin.
  5. Lower and uncover. Reduce oven to 400°F (200°C). Remove the foil and continue roasting for 60–90 minutes, until the skin is golden and crisping. Check every 20 minutes.
  6. The final blast. Once the meat reaches 160°F (71°C) internally, increase heat to 475°F (245°C). Roast for a final 15–20 minutes until the skin puffs, blisters, and turns deeply golden. Watch closely — crackling can go from perfect to burnt with alarming speed.
  7. Rest — this is non-negotiable. Remove from the oven and rest uncovered for 20–30 minutes. Do not tent or wrap it. Steam is the enemy of crispy skin.
  8. Make the gravy. Strain drippings into a small saucepan. Heat over medium, whisk in flour, slowly add the stock, and simmer 5 minutes until thickened. Season to taste.
  9. Carve and serve. Use your score marks as a cutting guide. Each portion should have both crackling skin and tender, juicy rib meat.

Notes

  • Butcher tip: Ask specifically for bone-in pork belly with the skin fully intact. Without skin, there is no crackling — and without crackling, there is no ribbe.
  • Beer substitute: Replace with additional stock or water for an alcohol-free version.
  • Serving size: Plan for roughly 1 lb (500 g) of bone-in pork belly per person. Holiday appetites tend to surprise everyone.