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Sliced Norwegian ribbe with crispy crackling, boiled potatoes, braised red cabbage, and brown gravy on a Nordic plate
Erik Lundström

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 4 hours 30 minutes
Salting/resting 2 days
Servings: 6 people
Course: Dinner / Main Course
Cuisine: Norwegian
Calories: 900
Ingredients Method

Ingredients
  

  • 4½ lbs (about 2 kg) Bone‑in pork belly Ask for “pork side ribs” with skin.
  • 3 tsp Coarse or kosher salt For initial rub; more for salting bed.
  • 1½ tsp Freshly ground black pepper
  • 1 Onion, halved Acts as a prop and flavours the drippings.
  • ¾ cup Water For initial steaming; more if needed.
Optional aromatics
  • Carrots, shallots, garlic, bay leaves, star anise, dark beer For a fragrant braising liquid and gravy.

Method
 

Day 1–2: prep the pork
  1. 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.
  2. 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.
Day 3: roast and crisp
  1. 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.
  2. 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-
  3. 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.
  4. 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.
Gravy (optional)
  1. Make a roux. Melt 2½ tbsp butter in a saucepan and whisk in 2½ tbsp flour. Cook until nut‑brown.
  2. 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.
  3. 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.