Jule Ribbe Preparation

 Good morning,

Yesterday I featured Stehlin's Meat Market where we purchased a pork belly with skin on for Kjell to make Jule Ribbe for the holidays.

Above you see the pork belly, skin side up, on a cutting board where Kjell has sliced through the skin before baking until the skin is crispy.

 Yes, that's bacon.  Much of that fat will melt away during the baking process.

 Kjell rubs the meat with spices before baking.

 Here is the result.  The Jule Ribbe is at the bottom right of the plate.  The Medisterkaker (Norwegian pork meat balls) are at the top left of the plate.  

Also on the plate are sour kraut, baked potato with sour cream, and my home make cranberry sauce.  Ah, yes, foodie heaven!

Yum!

Lois