This must be one of the oldest dishes I know of, and there’s a reason why this robust, warming and filling soup has been around for so long; it’s incredibly satisfying, easy to make, and dirt cheap.
What a better way to showcase our wonderful Norwegian winter vegetables than this warming, rustic soup? Deeply charred and seared means deeply satisfying, and packed with flavors!
Ribbe, or juleribbe is one of the most iconic dishes in the traditional Norwegian kitchen. Made from pork belly, the goal is the juiciest meat with the crispiest rind. This method is by far the easiest way of getting the most spectacularly crispy rind and mouth watering meat.