Last Friday, we celebrated Christmas Dinner with our carpenters because they were leaving for Lithuania last Saturday. I made “Ribbe” (Loin Rib of Pork).
The pork loin was rubbed in salt and pepper and left in the ref for 2 days. I placed this 4.5 kilo pork loin in the oven covered with aluminum foil for 30 minutes at 230 degrees and poured about half a liter water on the pan. After 30 minutes, took off the aluminum foil and recuded the heat to 200 degrees and left it in the oven for 2 hours. The top was turning brown faster than the sides so I had to cover the top with aluminum foil while I waited until the sides were brown.
I place the meatcakes (medisterkaker) and christmas sausages (medisterpølser) the last 20 minutes. I served ribbe with surkål and rødkål , potatoes and chilled Danish Akevitt. It is also usual to serve lingonberries (tyttebær) but I am not so fond of it.
Here is how I made the sauce. Got the water and fats from the pan and placed it in a casserole. Melted norwegian goat cheese and added cream (Fløte) and flour to thicken it.
This is my dry run for Christmas dinner. I think I will be fine on Christmas eve.
Surkål and Rødkål – I had to buy these from the grocery. Afterall, I do not think anyone who knows me expect wonders in the kitchen from me.