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by Nigella Lawson

You are in for such a treat. This recipe has utterly changed the way I cook pork belly. In truth, I had come across this Norwegian pork rib roast before, as I spent quite a lot of time in Norway when I was a young child, but I had no idea then how it was cooked and had long since forgotten about it.

It is not out of a desire to cut corners that I say this, but I do not want gravy here. This pork rib roast really doesn鈥檛 need it, and I鈥檓 not sure it suits it. I much prefer the softly lapping cream sauce from the , known in my house as Chip Gratin.

Main course