When Christmas comes around at chef Tore Stalsberg’s house, slow‑cooked pork belly with puffed crackling from Nyyyt is on the menu. High‑quality meat is essential, and he recommends buying from your local butcher for the best marbling.

Slow‑cooked pork belly:

1. Season in advance: Rub salt and pepper into the meat two to three days before cooking to develop a rich flavour.
2. Score the skin: Make shallow cuts across the skin without cutting into the meat.
3. Curve the roast: Place a foil roll or small plate under the roast so it arches; this helps fat drain away and promotes even roasting. Add a little water to the roasting pan.
4. Low and slow: Roast at 80 °C (fan‑assisted) for 18 hours.
5. Crisp the crackling: Turn the heat up to 240 °C for the final 10 minutes, watching carefully to avoid burning.
6. Rest: Let the meat rest for 20–30 minutes before carving.

Red cabbage: Slice fresh red cabbage and onions, sauté them in plenty of butter, then add chopped apples, blackcurrant syrup, red wine, vinegar, star anise, cinnamon and water. Let simmer for about 1½ hours until tender, then season with salt and pepper.

Wine suggestions: Stalsberg pairs the dish with a rich Amarone or a French Châteauneuf‑du‑Pape, both of which complement the meat and cabbage beautifully.