Norwegian Ribbe with Crisp Crackling

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

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

Season the meat side with salt and freshly ground pepper.

Cover the dish and refrigerate the pork until roasting day.

Rinse the pork well to remove the coarse salt and dry it thoroughly.

Season the rind side with a little fine salt and the meat side with salt and pepper.

Place the pork in an ovenproof dish with the rind side up, preferably with a small lift under the middle so fat and liquid run off.

Pour 3 to 4 dl water into the dish and cover tightly with aluminum foil.

Steam the pork at 230 degrees fan for 45 minutes.

Remove the dish from the oven and take off the foil.

Lower the temperature to 90 degrees and roast for another 3 to 4 hours, until the meat is tender.

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 rest for at least 15 minutes before carving.