Oven
Ribbe
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Pork belly with crispy rind.
Timing
- Active approx. 25 minutes
- Cooking/baking: 40 min. steaming, 90–120 min. roasting, 5–10 min. grilling
- Rest/Cooling: 8-12 hours Seasoning; 15 minutes rest
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 1080 kcal
- Protein
- ≈ 59.2 g
- Carbohydrates
- ≈ 0.2 g
- Fat
- ≈ 93.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 2 kg pork belly with rind · ≈ 2000 g · Assumed quantity / reference product
Schwein Bauch (wie gewachsen) roh (U642100) - 1 tsp pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 400 ml water · ≈ 400 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 2 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 kg pork belly with rind
- 2 tsp salt
- 1 tsp pepper
- 400 ml water
Instructions
- The evening before, cut the rind in a diamond shape without cutting into the meat. Rub in salt and pepper; Cover and let season in the refrigerator for 8-12 hours.
- Preheat oven to 230 °C top/bottom heat. Place the belly with the rind side up in a deep dish over 400 ml of water; Cover and steam for 40 minutes.
- Remove cover and roast at 180°C for another 90-120 minutes. Check the liquid level and keep the rind as level as possible.
- When the meat is fully cooked, crisp up the rind under the grill for 5-10 minutes. Do not leave unattended. Let rest for 15 minutes before cutting.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: "The messy kitchen does the tasting. Generously."
