Norwegian Ribbe (Roast Pork Belly)

The scored crackling fractures under the knife, revealing pork belly with soft, rendered layers beneath. Black pepper runs through the roasting juices, while the overnight salting seasons the meat down to the skin.

Instructions

1. Score and season the pork

   The day before, score the rind in a diamond pattern, stopping short of cutting deeply into the meat. Rub the pork all over with the salt and pepper, working the seasoning into the cuts. Cover and refrigerate overnight.

2. Set up the roast

   Heat the oven to 230°C. Set the pork in a roasting pan, rind side up. Tuck a small upturned plate or a ball of foil beneath the meat to lift the centre and keep the rind level. Pour the water into the pan and seal tightly with foil.

3. Roast covered, then crisp the rind

   Roast covered for 45 minutes at 230°C. Remove the foil and lower the oven to 200°C. Roast for about 1 hour 30 minutes, until a knife tip slips easily into the meat. If the rind is not crisp, finish it under the grill for a few minutes, watching it closely throughout.

4. Rest and carve

   Take the pork out of the oven and leave it to rest for 15 minutes before carving. Cut along the scored lines for clean portions.

Chef's tips

• Keep the knife within the rind and stop as soon as you reach the fat; cutting into the meat lets more juices escape.
• Check that the pork is firmly propped and the rind stays domed during the covered roast. A flat surface traps moisture and browns poorly.
• Use the grill only once the meat is tender. Crackling can go from crisp to burnt in moments.

Storage

Refrigerate leftovers for up to 3 days, separate from the pan juices. Reheat the meat gently; put the rind under the grill for a few minutes to crisp it again.