Norwegian Ribbe with Christmas Spices and Crisp Crackling

Score the rind 2 to 3 days before serving. Cut well into the fat layer, but not into the meat.

Cover the bottom of a dish with coarse salt and place the pork belly rind side down on the salt.

Mix salt, freshly ground pepper, allspice, ginger powder and ground cloves. Season the meat side with the spice mixture.

Cover the dish and refrigerate the pork belly until it is time to cook.

Rinse the coarse salt thoroughly off the pork belly and dry it well. Place it in an ovenproof dish with the rind facing up.

Raise the middle slightly, for example with aluminum foil underneath, so the fat can run off during cooking.

Pour the water into the dish and cover tightly with aluminum foil.

Steam the pork belly at 230 degrees for about 45 minutes.

Remove the foil and continue roasting at 90 degrees for 3 to 4 hours.

Increase the temperature to 230 degrees and roast for 20 to 30 minutes, until the crackling pops and becomes crisp. Watch closely near the end.

Let the pork belly rest for at least 15 minutes before slicing.