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Roast Pork Belly (Ribbe)

Erken's roast ribbe from 1914: 3 kg of pork belly (ribbe, the Norwegian Christmas roast) is cracked at the bones, soaked for an hour, rubbed with salt and pepper, roasted bone-side down over 2 dl boiling water in a hot oven about 2 hours; sauce as for baked ham.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 247 (falt i det fri)

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About the dish

From the pork section of "Stor kokebok" (1914), right after whole-roasted suckling pig and before the pork tenderloins. Roast ribbe was one of the standard festive pork dishes in Norwegian homes, and Erken refers to baked ham for the further handling and sauce.

How to make it

  1. 1

    Prepare the belly

    Crack the belly between the bones so it will be easier to cut into portions after roasting. Place it in cold water for 1 hour.

  2. 2

    Season

    Dry the belly and rub it well with pepper and salt.

  3. 3

    Put it in the oven

    Place the belly in the roasting pan bone-side down, pour over the boiling water, and set the pan into a strongly preheated oven.

  4. 4

    Roast

    Roast about 2 hours. Baste with the pan juices while roasting, and make sure the rind turns crisp toward the end.

  5. 5

    Sauce and serving

    Finish the roast and make the sauce the same way as for baked ham: strain off the pan juices, skim off the fat, and boil down to a rich pan gravy.

Changes from the original

Measurements are converted to modern units (deciliters, teaspoons) and the language of the method is modernized. Clarified that the belly is cracked between the bones and that the meat is placed in cold water for one hour.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 247) → Modernised~83% of the text changedremovedadded
3 kg. kjøt kg svineribbe (tynnribbe eller familieribbe). 3 teskeer salt ts salt. 1 teske pepper ts pepper. 2 del. vand. Steken knækkes, vandes dl vann (kokende). Knekk ribben mellom bena så den blir lettere å dele opp etter stekingen. Legg den i kaldt vann i 1 time, indgnides time.. Tørk ribben og gni den godt inn med pepper og salt, lægges salt.. Legg ribben i stekepanden stekepannen med bensiden ned, paaheldes hell over det kokende vand vannet og sættes sett formen inn i sterkt ophetet ovn oppvarmet ovn.. Stek ca. 2 timer. Behandlingsmaaten ellers Øs over kraften fra pannen under stekingen, og sausens tillagning sørg for at svoren blir sprø mot slutten.. Behandle ribben videre og lag sausen på samme måte som til skinkestek. skinkestek: sil av kraften, skum av fettet og kok opp til en kraftig skysaus.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, teskje) og språket i fremgangsmåten er modernisert. Presisert at ribben knekkes mellom bena og at kjøttet legges i kaldt vann i en time.

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Frequently asked questions

Why should the belly be "cracked" and soaked before roasting?
The ribs are cracked so the roast is easier to cut and cooks evenly, and the meat is soaked for 1 hour before being rubbed with pepper and salt. All told, the recipe takes about 200 minutes, including that hour.
How is the roast cooked according to the 1914 recipe?
The roast is placed in the pan bone-side down, 2 deciliters of boiling water is poured over it, and it is set into a strongly preheated oven for about 2 hours.
How much meat and seasoning is needed?
For 6 servings: 3 kg of pork (belly), 3 teaspoons salt, 1 teaspoon pepper, and 2 deciliters water. The sauce and further handling are done as for baked ham.

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