Norwegian Ribbe

Traditionally served for Christmas dinner in Norway, this is a rich decadence that will impress any table. This is a custom cut of pork from the butcher. Choose pork from a farm you trust for the tastiest results.

6 pound fresh pork belly, ribs cut 3" wide, 2 cm deep into backside
Shallots, onion and/or whole garlic cloves
Water
Kosher salt
Freshly cracked pepper

Three days before it will be served, spread 1/4 c. kosher salt evenly in pan large enough for the belly.  Using a very sharp knife, score a 2 cm x 2 cm pattern on the topside (fat layer), cutting 2-4 mm deep. Lay belly topside down on salt. Rub kosher salt and pepper on remainder of the roast. Cover pan with saran wrap and place in fridge.

On the morning that you are eating, rinse the salt off the roast and pat dry. Rub new salt and pepper into topside, working into score lines. Cover and put back in fridge.

Four hours before eating, preheat oven to 450 F. Place a small dish upside down in the center of a roasting pan. Place ribbe on top with topside up. This will help the fat to drain off of the roast as it bakes. Pour 400 mL water on bottom of the pan. You may add a few shallots, a small onion, and/or a few whole cloves or garlic to the water. Cover pan with foil and bake for 1 hour.

Remove foil, reduce heat to 400 F and bake for 2 1/2 hours.

Increase heat to 500 F or a low broil and bake for 5-10 minutes or until the top is lightly brown and crispy. The squares should 'pop up' as it bakes at this temperature. Take out of oven and let rest for 15 minutes. Flip over on cutting board and cut the belly in the scoring lines between ribs. Then cut perpendicularly to yield 3" squares to serve. May use the drippings to make a gravy.

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