Norwegian Christmas Pork Press

Cut the pork belly into 2 to 4 smaller pieces if whole.

Bring water to a boil with bay leaves, salt and whole black pepper.

Place the pork pieces in the pot.

Lower the heat and let the meat simmer for 2 to 2.5 hours, until the core temperature is about 70 degrees.

Carefully lift the meat out of the stock and place it on a board.

Let the meat rest for 30 minutes.

Save 1 dl of the stock.

Cut the meat into slices about 0.5 cm thick.

Mix salt, ground pepper, white pepper, allspice, cloves, ginger powder and gelatin powder.

Place the meat slices in a bowl with the stock.

Sprinkle over the spice mixture and toss well so all the meat is evenly coated.

Line a loaf tin with parchment paper.

Layer the meat slices lengthwise in the tin.

Fold the parchment paper over the meat.

Place a matching loaf tin or weight on top.

Add at least 3 kg weight and refrigerate overnight.

Cut the pork press into thin slices before serving.