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5.10 - Norwegian Christmas Food

5.10 - Norwegian Christmas Food

Norsk for Beginners vor 4 Jahren

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

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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.