• img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Slow-roasted pork belly
  • Slow-roasted pork belly
    1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 2.25 out of 5)
    Loading ... Loading ...
    By anncathrin

    Slow-roasted pork belly

    Share
    Print Friendly

    Roasted pork ribs with crackling are a very traditional Christmas dish in Norway. A similar cut of meat, but even better, is pork belly. Pork belly is one of the best pork cuts available. It is juicy and very tasty. In this recipe I have used malted barley to help bring out the extra sweetness. Malted barley is normally used for brewing beer or distilling whisky and it can be difficult to get hold of. So if you don’t have a brewery nearby, you can use ordinary barley grains soaked in beer and water.

    In this recipe the meat is roasted slowly to make it delicious and juicy. However, it does not have a crispy rind. We served it with crispy crackling (see related recipe).

    Serves 4

    PREPARATION:

    • 1

      Prepare a marinade from the malt extract, oil, salt and pepper. Rub the pork belly well with the marinade.

    • 2

      Arrange the barley and garlic cloves evenly over the bottom of a fireproof dish before placing the pork belly on top. Cover with foil and roast the pork belly for 5 hours at a temperature of 250 Fahrenheit (120 Celsius).

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country and tagged . Bookmark the permalink.
  • Comments

  • Related articles

  • Roasted pork ribs with crackling are a very traditional Christmas dish in Norway. A similar cut of meat, but even better, is pork belly. Pork belly is one of the best pork cuts available. It is juicy and very tasty. In this recipe I have used malted barley to help bring out the extra sweetness. Malted barley is normally used for brewing beer or distilling whisky and it can be difficult to get hold of. So if you don’t have a brewery nearby, you can use ordinary barley grains soaked in beer and water.

    In this recipe the meat is roasted slowly to make it delicious and juicy. However, it does not have a crispy rind. We served it with crispy crackling (see related recipe).

    Serves 4

    PREPARATION:

    • 1

      Prepare a marinade from the malt extract, oil, salt and pepper. Rub the pork belly well with the marinade.

    • 2

      Arrange the barley and garlic cloves evenly over the bottom of a fireproof dish before placing the pork belly on top. Cover with foil and roast the pork belly for 5 hours at a temperature of 250 Fahrenheit (120 Celsius).

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes