📝 About This Recipe
The crowning jewel of the Norwegian Christmas Eve dinner, Svineribbe is a succulent bone-in pork belly roasted to perfection. This dish is celebrated for its contrasting textures: melt-in-your-mouth tender meat, a rich layer of rendered fat, and the legendary 'svinevor'—a golden, airy, and glass-shattering crisp crackling. It is a soul-warming centerpiece that embodies the cozy spirit of Scandinavian 'hygge' and centuries of culinary tradition.
🥗 Ingredients
The Roast
- 3 kg Pork Belly (bone-in, skin-on) (high quality, with a thick layer of fat)
- 3 tablespoons Sea Salt (flaky or coarse)
- 2 teaspoons Black Pepper (freshly cracked)
- 500 ml Water (for steaming)
Aromatics for the Pan
- 2 pieces Carrots (roughly chopped)
- 1 piece Yellow Onion (quartered)
- 4 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
The Gravy (Saus)
- 600 ml Pan Drippings (strained from the roasting pan)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 1 teaspoon Soy Sauce (for color and depth)
- 100 ml Heavy Cream (optional, for a richer finish)
- to taste Salt and Pepper
👨🍳 Instructions
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1
1-2 days before roasting, use a very sharp utility knife to score the pork skin in a small checkerboard pattern (approx. 1x1 cm squares). Cut through the skin and fat, but be careful not to hit the meat.
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2
Generously rub the salt and pepper into the pork, ensuring you get deep into the scored cracks of the skin. Place the meat skin-side down in a dish, cover with foil, and refrigerate for 24-48 hours to cure.
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3
On the day of cooking, preheat your oven to 230°C (450°F). Place the pork ribs skin-side up in a deep roasting pan.
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4
Place a small inverted saucer or a ball of aluminum foil under the center of the ribs. This creates a 'dome' shape, allowing the fat to run off and preventing puddles from softening the crackling.
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5
Add the carrots, onion, garlic, and thyme to the pan. Pour the 500ml of water into the bottom of the pan and cover the entire pan tightly with aluminum foil.
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6
Place the pan in the center of the oven and steam for 45 minutes. This softens the skin, which is the secret to getting it to puff up later.
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7
Reduce the oven temperature to 200°C (400°F). Remove the foil from the pan and return the pork to the oven.
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8
Roast for approximately 1.5 to 2 hours. Use a meat thermometer to check the internal temperature; you are looking for 75°C (167°F) for tender results.
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9
Check the crackling. If it hasn't puffed up yet, increase the heat to 250°C (480°F) or use the grill/broiler function for the last 15 minutes. Watch it like a hawk—it can burn in seconds!
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10
Once the crackling is golden and bubbly, remove the roast from the oven. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20-30 minutes.
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11
While the meat rests, strain the pan juices into a jug. Skim off most of the fat, but keep the dark liquid for the sauce.
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12
In a saucepan, melt the butter and whisk in the flour to create a roux. Cook for 2 minutes until it smells nutty. Slowly whisk in the pan juices.
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13
Simmer the sauce for 5-10 minutes. Add soy sauce for color and cream for richness if desired. Season with salt and pepper.
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14
Carve the ribs by cutting between the bones into thick slices. Serve immediately while the crackling is at its peak crispness.
💡 Chef's Tips
Always score the skin while the meat is cold, as it's much easier to control the knife. Never cover the roast after it comes out of the oven, or the steam will turn your crispy crackling soggy. If some parts of the crackling are ready before others, cover the 'done' spots with small pieces of foil to prevent burning. Using a saucer to arch the meat is non-negotiable; it ensures the fat drains away so the skin can dry out and crisp. For the best flavor, buy 'Tynnribbe' (thin ribs) or 'Midtribbe' from a local butcher who leaves the bone in.
🍽️ Serving Suggestions
Serve with 'Surkål' (traditional Norwegian caraway-scented sauerkraut) or red cabbage. Accompany with boiled Amandine potatoes tossed in fresh parsley and butter. Add a side of 'Medisterkaker' (Norwegian pork meatballs) and 'Sosisser' (small pork sausages) for a true Christmas feast. A dollop of tart lingonberry jam provides the perfect acidic balance to the rich pork. Pair with a crisp Aquavit or a dark, malty Norwegian Christmas ale (Juleøl).