Email: [email protected]

Transcript: https://laernorsknaa.com/5-10-norwegian-christmas-food

Support me here -->

Patreon: ⁠⁠⁠⁠https://www.patreon.com/laernorsknaa⁠⁠⁠⁠

Donasjon (Paypal): ⁠⁠⁠⁠Doner (paypal.com)⁠⁠⁠

For more content to learn Norwegian -->

YouTube: ⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCxdRJ5lW2QlUNRfff-ZoE-A⁠⁠⁠

Norwegian Christmas food is very much bound by tradition, and two dishes dominate: Pork belly and Pinnekjøtt (literally: Stick meat). 88 % of Norwegians eat either Pinnekjøtt or pork belly on Christmas Eve, although some also eat lutefisk or Christmas cod. In this episode, we will look at Norwegian Christmas food, especially focusing on pork belly, pinnekjøtt and lutefisk.

Pork belly is the most common dish to have on Christmas Eve and about 55 % of Norwegians eat it then. It is most commonly eaten in the eastern and middle parts of the country. The reason for this is that these areas are the traditional wheat areas of Norway, and therefore also the traditional swineherding regions. Nonetheless, pork belly is also eaten in other parts of the country, but less seldom on Christmas Eve.

To make a really good pork belly, it is important that the temperature is just right and then you cook it for about two to three hours. It is important to turn the temperature up towards the end as you want the rind to become crispy. Pork belly is usually served with potatoes, sour cabbage, medister cakes and prunes or apples.

On the western coast of Norway, Pinnekjøtt is more common. About 74% in the western part of the country eats Pinnekjøtt on Christmas Eve, compared to only 14% in the east. Pinnekjøtt is dried, salted and smoked mutton which is put in water the day before cooking it. It is usually damped rather than boiled. It is normally served with mashed rutabaga and potatoes. It is really old and has probably been eaten as a Christmas dish since the 16th century.