Norwegian Pork Rib Roll
Juicy pork rib roll with warm Christmas spices is a classic Norwegian cold cut that truly belongs to the holidays. This recipe for Norwegian pork rib roll uses …
Ingredienser
Instructions
Cut the pork belly lengthwise without cutting all the way through, so it can be opened and laid flat on the board.
Mix salt, ground pepper, white pepper, allspice, ginger powder, ground cloves and gelatin powder.
Finely chop the shallots.
Sprinkle the spice mixture and shallots evenly over the pork belly.
Roll the pork belly tightly from the meat side, so the skin ends up on the outside.
Tie cotton string tightly around the roll to hold its shape.
Wrap the roll first in plastic wrap and then in aluminum foil.
Bring water to a boil in a large pot.
Carefully place the rib roll in the pot and let it simmer covered for about 2 hours.
Let the rib roll cool for 30 minutes.
Place it in a roll press or under heavy weight and refrigerate until the next day.
Cut the rib roll into thin slices before serving.
Nutrition per serving
Energi ca. 1219 kcal
Protein 42.4 g
Fett 113.6 g
Karbohydrater 2.5 g
Fiber 0.9 g
Sukker 0.1 g
Salt 0.8 g
Tips & tricks
Tie the roll tightly before simmering and let it chill under weight overnight. This gives a firmer shape and neater slices.
Did you know?
Norwegian pork rib roll gets its firm, sliceable texture when seasoned pork belly is rolled tightly, simmered and pressed until the next day. Gelatin helps the layers hold together, while allspice, cloves and ginger give classic Norwegian Christmas cold cut flavor.
