Kjell took this image while preparing Jule Ribbe yesterday. It's a pork belly with skin on that has been scored into squares and slowly baked for four hours. It's not finished in the image above. He'll drain off the fat, bake longer, then finish for one hour at high temperature to make those squares crusty on top.
And, here it is fresh out of the oven and ready to eat. We had to have some for dinner last night and put the rest away for the weekend. It was delicious! It's so much fun to be having Christmas food all week!
What are you preparing for Christmas?
All the best,
Lois
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