Decades ago when I studied computer engineering I had a part time job at a computer store. Just down the road was a Chinese restaurant that had the most amazing sweet and sour pork. Through trial and error, this is my interpretation of how they made it.
The best things about Norwegian ribbe is the insanely crispy crackling. The second best thing are the leftovers. Here we have paired the super crispy with super fluffy in a perfect, hand held format!
Hakkasteik is a very old dish from Hardanger in Norway, traditionally reserved for big feasts, weddings and so on; one of its three names, Brurasteik, translates to “Bride’s roast” and reflects how highly regarded this dish is.
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.