Norwegian Christmas pork belly
Ingredients
- 2,000 gPork belly (with rind and ribs)
- 20 gSalt
- 5 gblack pepper (ground)
- 300 mlWater
Method
A scored, deeply crisp rind gives way under the knife to tender pork belly threaded with melting fat. Black pepper seasons the meat, while the roasting juices stay clean and concentrated.
- 1
The day before, score the rind in a fine crosshatch, stopping short of the meat. Rub the salt and pepper over the entire joint, working the seasoning into the cuts. Cover and refrigerate overnight.
- 2
Heat the oven to 230°C. Set an upturned plate in a roasting pan and place the pork on top, rind facing up, so it forms a slight dome. Pour the water into the pan, seal tightly with foil and roast for 45 minutes.
- 3
Remove the foil and lower the oven to 200°C. Roast for 1 hour 30 minutes to 2 hours, until the meat is tender and cooked through. If the rind has not crisped, raise the heat or use the grill for a few minutes, watching it closely.
- 4
Take the pork from the oven and leave it to rest for 15 to 20 minutes before carving. The meat will hold together more cleanly, with the juices settling back into the fibres.
Frequently asked questions
How do you get this dish right?
- Score the rind without cutting into the meat; deep cuts let juices rise and keep the skin from drying properly.
- Keep the joint domed during cooking. If it lies flat, rendered fat and juices can soften the centre of the rind.
- Stay by the oven when using the grill: crisp crackling can turn bitter in moments.
How long does this dish keep?
Refrigerate for up to 3 days. Reheat slices in the oven, then briefly grill the rind to crisp it again.
