Muddy Stilettos


<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork-1000x1000.jpg" alt="Norwegian Christmas Pork Belly
" class="wp-image-127100" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork-1000x1000.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork-600x600.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork-300x300.jpg 300w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork-500x500.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork-1100x1100.jpg 1100w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/norweign-pork.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>The Scandis just seem to do Christmas better than us Brits. Jumpers. Beards. Interior design. Snow. They even have a word for being cosy. Hygge. Enough said. If you need a hygge this Christmas, check out this recipe from Brontë Aurell, food writer and co-founder of ScandiKitchen in London’s frou-frou Fitzrovia.</p>



<p>It’s one of 140+ Scandi recipes, in her gorgeous new cookbook <em>The Scandinavian Year: Food and thoughts from Sweden, Denmark and Norway</em>. packed with simple, wholesome dishes and beautiful photography. Plus, it gives a peek into charming Scandinavian traditions.&nbsp;A little Scandi magic for your kitchen this Christmas? Yes please. (Man with beard not provided)</p>



<p>This pork belly roast is a Christmas Eve staple in Norwegian homes (and in parts of Denmark, though they often opt for leaner loin), and offers pure festive comfort. It’s a cheaper cut but packed with flavour, with crackling to die for and a roasting-pan gravy that’s honestly next level. Ask your butcher for pork belly on the bone – although standard pork belly works well too.</p>



<p><strong>MUDDY WARNING!! This needs to be started at least one day before you cook it.&nbsp;</strong></p>



<h2 class="wp-block-heading" id="h-ingredients">Ingredients</h2>



<p><strong>Serves 4–8</strong></p>



<ul>
<li>1.5 – 1.7 kg pork belly, bones left in if possible, skin scored deeply at 1-cm intervals both ways (to make little squares all over)</li>



<li>200g – 300g mixed root vegetables (carrots, parsnips, onions), for stock</li>



<li>5 whole cloves</li>



<li>2 bay leaves</li>



<li>Salt and freshly ground black pepper</li>
</ul>



<h2 class="wp-block-heading" id="h-method">Method</h2>



<ol>
<li>Liberally salt the pork on both sides and put it in a dish, meat side down. Cover loosely with foil – not tight – and leave in the fridge for at least <strong>24 hrs, ideally 48 hrs</strong>.</li>



<li>When you’re ready to eat, preheat the oven to 250ºC / 230ºC fan / 500ºF / Gas 9 (turn on the steam function if you have it).</li>



<li>Rinse the pork under cold running water, then dry and place it in an ovenproof dish. Wrap foil around the dish to make a little dome (not touching the meat), then add water to reach the mid-level of the dish. This will create steam and help start the cooking process.</li>



<li>Steam for 45 minutes, then discard the foil (save the water in the dish as this can be used for gravy). Turn the oven down to 160ºC / 140ºC fan / 325ºF / Gas 3.</li>



<li>Check the scoring: the steaming should have helped separate the squares, and it is now easier to cut any bits that might have been missed.</li>



<li>Add the cut vegetables to the base of the dish to flavour the stock. Add the herbs. Make sure the meat is level on top of the vegetables – this will help the fat run off the meat into the base of the dish as it roasts, and your gravy will taste magnificent.</li>



<li>Roast for 2–2½ hours until cooked through. Lower and slower gives the best flavour, but keep checking as ovens vary.</li>



<li>Towards the end of cooking, turn the grill/broiler to high. Blast the top of the roast with heat, and the little crispy pork rind squares will pop up. Keep a close eye as it burns easily.</li>



<li>Leave to rest for at least 20 minutes. Serve, cut into 5-cm / 2-inch squares with thick brown gravy, potatoes and red cabbage.</li>
</ol>



<h2 class="wp-block-heading" id="h-next-level-gravy">Next-level gravy</h2>



<ol>
<li>Save the cooking water from the potatoes or vegetables.</li>



<li>In a saucepan, make a roux with some fatty stock from the pork and a few tablespoons of flour, whisking over heat.&nbsp;</li>



<li>Add some water and keep whisking, add more stock and, as needed, more water.</li>



<li>Leave to simmer and add more potato water as needed.&nbsp;</li>



<li>Season and add a few drops of gravy browning. This gravy usually flavours itself, but if necessary, add a dash of Worcestershire sauce or a teaspoon of Marmite.</li>
</ol>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="792" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/The-Scandinavian-Year-792x1000.jpg" alt="
The Scandinavian Year: Food and Thoughts from Sweden, Denmark and Norway" class="wp-image-127102" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/The-Scandinavian-Year-792x1000.jpg 792w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/The-Scandinavian-Year-475x600.jpg 475w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/The-Scandinavian-Year-1217x1536.jpg 1217w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/The-Scandinavian-Year-1623x2048.jpg 1623w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/11/The-Scandinavian-Year-scaled.jpg 2028w" sizes="(max-width: 792px) 100vw, 792px" /></figure>



<p><a href="https://www.waterstones.com/book/the-scandinavian-year/bronte-aurell/9781788797184" target="_blank" rel="noreferrer noopener">The Scandinavian Year: Food and Thoughts from Sweden, Denmark and Norway</a> is out now for £25 (hardback)</p>



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https://www.waterstones.com/book/the-scandinavian-year/bronte-aurell/9781788797184
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Recipe: Norwegian Christmas Pork Belly from the ScandiKitchen

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