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Norwegian Christmas Eve

Serves
8
Dishes
5

Ribbe, the Christmas Eve dinner of much of Norway: roast pork belly with crackling, sweet-sour red cabbage, a rich gravy and boiled potatoes, followed by cold riskrem with red berry sauce and a plate of pepperkaker. The pork takes the afternoon; everything else is made in the days before.

Norwegian Christmas Eve: Ribbe, the Christmas Eve dinner of much of Norway: roast pork belly with crackling, sweet-sour red cabbage, a rich gravy and boiled potatoes, followed by cold riskrem with red berry sauce and a plate of pepperkaker.

On the menu

  1. Ribbe (Norwegian Crispy Pork Belly Roast): Norway's favorite Christmas Eve roast: crackling like glass over soft, rich bellyMainRibbe (Norwegian Crispy Pork Belly Roast)Make ×1.33

    Ribbe: about 3.3 kg bone-in belly for 8.

  2. Braised Red Cabbage: Sweet-sour Nordic red cabbage with apple, vinegar and warm spicesSideBraised Red Cabbage

    Made 1–3 days ahead; it improves. Serve with boiled potatoes and lingonberry jam.

  3. SauceGravyMake ×1.5

    Made with the skimmed pan juices.

  4. Rice Cream with Red Berry Sauce (Riskrem): The Norwegian Christmas dessert: cold rice porridge folded with whipped creamDessertRice Cream with Red Berry Sauce (Riskrem)

    Hide one almond for the prize.

  5. Pepperkaker (Nordic Gingerbread Cookies): Thin, crisp, deeply spiced Nordic-style biscuitsWith coffeePepperkaker (Nordic Gingerbread Cookies)Make ×0.5

    A half batch (about 40 cookies), baked in early December; they keep for weeks.

To drink

A dark Christmas beer with a small glass of aquavit. Non-alcoholic: julebrus (Norwegian Christmas soda) or sparkling apple juice.

The day before

  • Early December: bake the half batch of pepperkaker (the dough needs a night in the fridge); store them in an airtight container.
  • Two to three days ahead: rub the salt and pepper into the scored rind and between the bones; wrap loosely in parchment and refrigerate, uncovering it for the last 24 hours.
  • Up to 3 days ahead: braise the red cabbage and refrigerate.
  • Day before: cook the rice porridge and chill it; make the red berry sauce.
  • Christmas Eve morning: peel the potatoes and keep them in cold water.

Game plan

Counted back from the moment you serve.

  1. 4 h 20 min before serving

    Pork out of the fridge. Wipe the rind dry.

  2. 3 h 35 min before serving

    Heat the oven to 230°C (450°F).

  3. 3 h 20 min before serving

    Pork on a rack in a deep roasting pan, rind up and level, with the water underneath. Cover tightly with foil and steam-roast 45 minutes.

  4. 2 h 35 min before serving

    Uncover, lower to 200°C (400°F) and roast 1½–2 hours, until tender and at least 80°C (176°F) in the thickest part. Add water if the pan runs dry.

  5. 1 h 30 min before serving

    Whip the cream and fold it into the cold porridge for the riskrem; chill (up to 4 hours).

  6. 40 min before serving

    Potatoes on to boil gently (20–25 minutes).

  7. 35 min before serving

    Crackling: raise the oven to 250°C (480°F) or switch on the broiler for 10–20 minutes, watching closely, until the whole rind has puffed.

  8. 20 min before serving

    Rest the pork uncovered. Strain and skim the pan juices and make the gravy. Reheat the red cabbage gently.

  9. 5 min before serving

    Cut the pork into squares between the bones. Drain the potatoes.

  10. Serve

    Serve with the cabbage, gravy, potatoes and lingonberry jam.

  11. 50 min after serving

    Riskrem with red sauce; then coffee with the pepperkaker.

Shopping list

Produce

  • 1 red onion
  • 2 kg potatoes for boiling
  • 1.25 kg red cabbage
  • 2 tart apples
  • 300 g raspberries or mixed red berries (fresh or frozen)

Meat & fish

  • 3.5 kg bone-in pork belly with rind

Dairy & eggs

  • 30 g unsalted butter
  • 1 liter whole milk
  • 300 ml heavy (whipping) cream

Pantry

  • 150 g short-grain pudding rice or arborio
  • 60 g all-purpose flour
  • potato starch (or cornstarch) (1½ tbsp)
  • 100 g sugar
  • 60 g light brown sugar
  • vanilla extract (2 tsp)
  • soy sauce (1½ tsp)
  • 100 ml red wine vinegar or cider vinegar
  • redcurrant jelly (2½ tbsp)
  • 1 jar lingonberry jam
  • 900 ml chicken stock (Chicken Stock or store-bought)
  • 1 whole blanched almond
  • For the pepperkaker (baked in early December): half the ingredients of Pepperkaker (Nordic Gingerbread Cookies)
  • Pantry check: fine sea salt, black pepper

Spices

  • cinnamon sticks (1)
  • whole cloves (4)
  • bay leaves (1)

Drinks

  • 100 ml blackcurrant or red berry juice
  • 150 ml dry white wine