cooking-ribbe

As part of “Kvelden før Kvelden,” food enthusiast Jørn Hoel and TV chef Øyvind Hjelle showed folks how to make “ribbe” — roasted pork belly. It’s one of three traditional Norwegian Christmas dishes, along with lutefisk (fish preserved in lye) and pinnekjøtt (mutton ribs that have been cured, dried, smoked, then reconstituted and steamed over birch sticks.)

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