Ribbe (Norwegian Roast Pork Belly with Crisp Crackling)
Why this recipe works
- Crisp crackling: Scoring, drying and salting the rind helps the fat render and the skin blister during the final high-heat roast.
- Slow-roasted tenderness: A long roast at moderate heat softens the pork belly while keeping the meat juicy beneath the rind.
- Classic balance: Rich pork is served with tender potatoes and lightly spiced red cabbage for a simple, savoury meal with welcome acidity and texture.
Get the most out of this recipe
Texture tips
- For better crackling: Keep the rind dry, rub salt into the scored cuts, and make sure the pork sits above the water rather than in it.
- Level the rind: A flat, even surface helps the crackling blister at the same rate; use foil underneath to support any uneven areas.
- Watch the final blast: At 240°C (465°F), the rind can move from crisp to scorched quickly, so rotate the tin if needed and monitor it closely.
Timing notes
- Mostly hands-off: The active work is brief, but the pork needs a long roast so the fat renders properly and the meat becomes tender.
- Rest before carving: A short rest helps the juices settle and makes it easier to slice cleanly between the crackling lines.
Serving ideas
- Classic sides: Serve with boiled potatoes and red cabbage to balance the richness of the pork.
- Simple finish: A little extra black pepper at the table keeps the seasoning clean without distracting from the crackling.
Make-ahead tips
- Prepare the sides ahead: The cabbage can be shredded in advance and the potatoes peeled shortly before cooking, making the final hour easier to manage.
- Reheating leftovers: Reheat pork slices on a baking tray at 200°C (390°F) until piping hot; the rind may soften, but a brief spell under a hot grill can help revive it.
- Freezing leftovers: Freeze sliced pork and cabbage in airtight containers, then thaw overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 230°C (445°F). If the rind is not already scored, use a sharp knife to score it in a crosshatch, cutting through the rind and fat but not into the meat.
- Pat the pork belly dry, then rub the fine sea salt and black pepper all over, working the salt well into the cuts in the rind. Leave it at room temperature while you prepare the roasting tin.
- Pour the water into a roasting tin and set a rack over it, or sit the pork on a crumpled base of foil so it is lifted above the water. Place the pork belly on top, rind side up, and level it so the rind is as flat as possible for even crackling.
- Roast for 20 minutes to start the crackling, then reduce the oven to 160°C (320°F). Continue roasting for 2 hours 20 minutes, topping up the water if the tin dries out, until the meat is very tender.
- Meanwhile, peel the potatoes and cut into even chunks. Put them in a large pot, cover with water, bring to the boil, then simmer for 15 to 20 minutes until tender; drain and keep warm.
- Slice the red cabbage into thin shreds and put it in a saucepan with the water and caraway seeds. Bring to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until tender but still vibrant; keep warm.
- When the pork is tender, increase the oven to 240°C (465°F). Roast for 10 to 20 minutes until the crackling is blistered and crisp, watching closely so it does not burn; if needed, rotate the tin for even browning.
- Rest the pork belly for 10 minutes, then carve between the crackling lines into thick slices. Serve with the warm red cabbage and boiled potatoes.
Recipe notes
Tips
- For the best crackling, keep the rind as dry as possible and make sure the pork sits above the water rather than in it.
- If the crackling is slow to crisp at the end, move the pork higher in the oven for the final 5 minutes and keep a close eye on it.
- Food safety: pork should be cooked until piping hot throughout; if serving vulnerable people, use a thermometer and aim for at least 70°C (160°F) in the thickest part.
Substitutions
- Replace Yukon Gold potato with red potato for a similar waxy texture that holds its shape when boiled.
- Replace caraway seeds with cumin-seeds for a different, slightly warmer spice note in the cabbage.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly and refrigerate within 2 hours. Reheat pork slices on a baking tray at 200°C (390°F) until piping hot; the crackling will soften, but you can crisp it briefly under a hot grill. Freeze sliced pork and cabbage in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (20min active)
- Difficulty: Medium
- Cuisine: Nordic
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