Norwegians have a special way of crackling up the rind. Back home in Australia, I’m used to salting up the strips of rind for at least 30mins. The salt draws out the moisture and then you pad it dry. With salted rind and a bit of oil the pork is then fried in a hot oven for about 20mins before reducing the temp to cook the rest of the meat.
However, in Norway they tightly score the rind and then steam it in the oven on a rack-pan with water and tin foil. This helps to separate the scores and puffs up the rind. The foil is then taken off and the rest of the meat is cooked. It makes Norwegian crackling turn out a little different than I’m used to but it is still mighty fine to eat. (For the Norwegian way of roasting rib check out Moose’s post Christmas Rib for recipe, tips and tricks.)
Moose is our family ribbe chef – his roast ribs turn out perfect every time. He takes great care with the crackling and likes to spice it up with pepper, rosemary or cloves. Potatoes, sauerkraut and tyttebær (cranberry) sauce are regulars on the plate. Farmor makes her carrot rice (you guessed it, just rice and carrot) and gravy from one of her home-make gravy balls.
The Norwegian way to eat rib is with your plate loaded. I haven’t quite got the knack of it yet. As you can see from my plate above, I like a dainty portion. Moose on the other hand practices Norwegian tradition like a pro. The plate below is just his first helping. Normally his plate doesn’t look as pretty but he puts on a show for the camera.
For the Norwegian way of roasting rib check out Moose’s post Christmas Rib for recipe, tips and tricks.