{"id":5876,"date":"2021-12-24T16:51:00","date_gmt":"2021-12-24T15:51:00","guid":{"rendered":"http:\/\/91.98.205.163:8089\/?p=5876"},"modified":"2023-04-20T16:52:56","modified_gmt":"2023-04-20T15:52:56","slug":"5-10-norwegian-christmas-food-2","status":"publish","type":"post","link":"https:\/\/laernorsknaa.com\/es\/5-10-norwegian-christmas-food-2\/","title":{"rendered":"5.10 &#8211; Norwegian Christmas Food"},"content":{"rendered":"<p>24 desember 2021 | 12 minutes<\/p>\n\t\t\t<style type=\"text\/css\">#pp-podcast-9523 a, .pp-modal-window .modal-9523 a, .pp-modal-window .aux-modal-9523 a, #pp-podcast-9523 .ppjs__more { color: #c8102e; } #pp-podcast-9523:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button *, #pp-podcast-9523:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, #pp-podcast-9523:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .modal-9523 .ppjs__audio .ppjs__button.ppjs__playpause-button button *, .pp-modal-window .modal-9523 .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, .pp-modal-window .modal-9523 .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .aux-modal-9523 .pod-entry__play *, .pp-modal-window .aux-modal-9523 .pod-entry__play:hover * { color: #c8102e !important; 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} #pp-podcast-9523.modern:not(.wide-player) .ppjs__time-handle-content { border-color: #c8102e !important; } #pp-podcast-9523.modern:not(.wide-player) .ppjs__audio-time-rail { background-color: #c8102e !important; } #pp-podcast-9523, .modal-9523, .aux-modal-9523 { --pp-accent-color: #c8102e; }<\/style>\n\t\t\t<div id=\"pp-podcast-9523\" class=\"pp-podcast single-episode has-header header-hidden has-featured playerview media-audio\"  data-teaser=\"\" data-elength=\"25\" data-eunit=\"\" data-ppsdata=\"{&quot;ppe-9523-1&quot;:{&quot;title&quot;:&quot;5.10 &#8211; Norwegian Christmas Food&quot;,&quot;description&quot;:&quot;&lt;p&gt;Email: Laernorsknaa@gmail.com&lt;\\\/p&gt;\\n&lt;p&gt;Transcript:&lt;a href=\\&quot;https:\\\/\\\/laernorsknaa.com\\\/5-5-milk-and-lactose-tolerance-in-norway\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;ugc noopener noreferrer\\&quot;&gt; &lt;\\\/a&gt;&lt;a href=\\&quot;https:\\\/\\\/laernorsknaa.com\\\/?p=2457\\&quot; target=\\&quot;_blank\\&quot; rel=\\&quot;external noreferrer noopener\\&quot;&gt;https:\\\/\\\/laernorsknaa.com\\\/&lt;strong&gt;5-10-norwegian-christmas-food&lt;\\\/strong&gt;&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;Support me here &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Patreon:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\u2060\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Donasjon (Paypal):\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.paypal.com\\\/donate\\\/?hosted_button_id=KG22H9FPVG22N\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060Doner (paypal.com)\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;For more content to learn Norwegian &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;YouTube:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;strong&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Norwegian Christmas food is very much bound by tradition, and two dishes dominate: Pork belly and Pinnekj\\u00f8tt (literally: Stick meat). 88 % of Norwegians eat either Pinnekj\\u00f8tt 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, pinnekj\\u00f8tt and lutefisk.&lt;\\\/p&gt;\\n&lt;p&gt;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.&lt;\\\/p&gt;\\n&lt;p&gt;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.&lt;\\\/p&gt;\\n&lt;p&gt;On the western coast of Norway, Pinnekj\\u00f8tt is more common. About 74% in the western part of the country eats Pinnekj\\u00f8tt on Christmas Eve, compared to only 14% in the east. Pinnekj\\u00f8tt 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.&lt;\\\/p&gt;\\n&quot;,&quot;author&quot;:&quot;Marius Stangeland&quot;,&quot;date&quot;:&quot;23-12-2021&quot;,&quot;link&quot;:&quot;https:\\\/\\\/podcasters.spotify.com\\\/pod\\\/show\\\/marius-stangeland1\\\/episodes\\\/5-10---Norwegian-Christmas-Food-e1c3rvr&quot;,&quot;src&quot;:&quot;https:\\\/\\\/anchor.fm\\\/s\\\/4adac90c\\\/podcast\\\/play\\\/45264315\\\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-11-23%2F239254682-44100-2-007a3f8d00496.m4a&quot;,&quot;featured&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-768x768.jpg&quot;,&quot;featured_id&quot;:2462,&quot;mediatype&quot;:&quot;audio&quot;,&quot;season&quot;:5,&quot;categories&quot;:[],&quot;duration&quot;:&quot;11:59&quot;,&quot;episodetype&quot;:&quot;full&quot;,&quot;timestamp&quot;:1640300418,&quot;key&quot;:&quot;a595243135e74c028c396365226cb153&quot;,&quot;fset&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-768x768.jpg 768w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-300x300.jpg 300w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-1024x1024.jpg 1024w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-150x150.jpg 150w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-1536x1536.jpg 1536w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-2048x2048.jpg 2048w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/12458523-1640300286756-aaf3d3b96adf7-100x100.jpg 100w&quot;,&quot;fratio&quot;:1},&quot;load_info&quot;:{&quot;loaded&quot;:1,&quot;displayed&quot;:1,&quot;offset&quot;:0,&quot;maxItems&quot;:1,&quot;src&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;step&quot;:1,&quot;sortby&quot;:&quot;sort_date_desc&quot;,&quot;filterby&quot;:&quot;5.10 - Norwegian Christmas Food&quot;,&quot;fixed&quot;:&quot;&quot;,&quot;args&quot;:{&quot;imgurl&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;imgset&quot;:&quot;&quot;,&quot;display&quot;:&quot;&quot;,&quot;hddesc&quot;:0,&quot;hdfeat&quot;:0,&quot;oricov&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;elength&quot;:25}},&quot;rdata&quot;:{&quot;permalink&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/es\\\/wp-json\\\/wp\\\/v2\\\/posts\\\/5876&quot;,&quot;fprint&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;from&quot;:&quot;feedurl&quot;,&quot;elen&quot;:25,&quot;eunit&quot;:&quot;&quot;,&quot;teaser&quot;:&quot;&quot;,&quot;title&quot;:&quot;Norsk for Beginners&quot;,&quot;autoplay&quot;:&quot;&quot;}}\"><div class=\"pp-podcast__wrapper\"><div class=\"pp-podcast__info pod-info\"><div class=\"pod-info__header pod-header\"><div class=\"pod-header__image\"><div class=\"pod-header__image-wrapper\"><img decoding=\"async\" class=\"podcast-cover-image\" src=\"https:\/\/d3t3ozftmdmh3i.cloudfront.net\/production\/podcast_uploaded_nologo\/12458523\/12458523-1612293410160-23a9be9fbb4dc.jpg\" srcset=\"\" sizes=\"(max-width: 640px) 100vw, 25vw\" alt=\"Norsk for Beginners\"><\/div><span class=\"pod-header__image-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><div class=\"pod-header__items pod-items\"><div class=\"pod-items__title\">Noruego hecho divertido<\/div><div class=\"pod-items__desc\"><p>Norsk for Beginners is a podcast aimed at beginners of Norwegian (A1-A2). The episodes are structured in two parts: One Norwegian speaking part and the second in English, explaining the Norwegian part and examining some Norwegian vocabulary used in the episode. I speak Norwegian in a clear, slow and deliberate manner, perfect for beginners. Get some listening practice by listening to &#8220;Norsk for Beginners&#8221;!<\/p>\n<\/div><div class=\"pod-items__navi-menu\"><a href=\"https:\/\/podcasts.google.com\/feed\/aHR0cHM6Ly9hbmNob3IuZm0vcy80YWRhYzkwYy9wb2RjYXN0L3Jzcw==\" class=\"subscribe-item pp-badge google-sub\" target=\"_blank\"><svg class=\"icon icon-pp-google\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-google\" xlink:href=\"#icon-pp-google\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><span class=\"sub-item-text\"><span>Google <\/span><span style=\"font-weight: normal;\">P\u00f3dcast<\/span><\/span><\/span><\/a><a href=\"https:\/\/open.spotify.com\/show\/4SfBgxjXLwoVjtkHY1nCZb\" class=\"subscribe-item pp-badge spotify-sub\" target=\"_blank\"><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><\/span><svg class=\"icon icon-pp-spotify\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-spotify\" xlink:href=\"#icon-pp-spotify\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-item-text\">Spotify<\/span><\/span><\/a><\/div><\/div><\/div><\/div><div class=\"pp-podcast__content pod-content\"><div class=\"pp-podcast__single\"><div class=\"pp-podcast__player\"><div class=\"pp-player-episode\"><audio id=\"pp-podcast-9523-player\" preload=\"none\" class=\"pp-podcast-episode\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/anchor.fm\/s\/4adac90c\/podcast\/play\/45264315\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-11-23%2F239254682-44100-2-007a3f8d00496.m4a\" \/><\/audio><\/div><\/div><div class=\"pod-content__episode episode-single\"><button class=\"episode-single__close\" aria-expanded=\"false\" aria-label=\"Cerrar el episodio individual\"><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><div class=\"episode-single__wrapper\"><div class=\"episode-single__header\"><div class=\"episode-single__title\">5.10 &#8211; Norwegian Christmas Food<\/div><div class=\"episode-single__author\"><span class=\"byname\">por<\/span><span class=\"single-author\">Marius Stangeland<\/span><\/div><\/div><div class=\"episode-single__description\"><p>Email: Laernorsknaa@gmail.com<\/p><p>Transcript:<a href=\"https:\/\/laernorsknaa.com\/es\/5-5-milk-and-lactose-tolerance-in-norway\/\" target=\"_blank\" rel=\"ugc noopener noreferrer\"><\/a><a href=\"https:\/\/laernorsknaa.com\/es\/?p=2457\" target=\"_blank\" rel=\"external noreferrer noopener\">https:\/\/laernorsknaa.com\/<strong>5-10-norwegian-christmas-food<\/strong><\/a><\/p><p><\/p><p><strong>Support me here &#8211;&gt;<\/strong><\/p><p>Patreon:\u00a0<a href=\"https:\/\/www.patreon.com\/laernorsknaa\">\u2060\u2060\u2060\u2060https:\/\/www.patreon.com\/laernorsknaa\u2060\u2060\u2060\u2060<\/a><\/p><p>Donasjon (Paypal):\u00a0<a href=\"https:\/\/www.paypal.com\/donate\/?hosted_button_id=KG22H9FPVG22N\">\u2060\u2060\u2060\u2060Doner (paypal.com)\u2060\u2060\u2060<\/a><\/p><p><\/p><p><strong>For more content to learn Norwegian &#8211;&gt;<\/strong><\/p><p>YouTube:\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\">\u2060\u2060\u2060\u2060\u2060https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\u2060\u2060\u2060<\/a><strong><\/strong><\/p><p><\/p><p>Norwegian Christmas food is very much bound by tradition, and two dishes dominate: Pork belly and Pinnekj\u00f8tt (literally: Stick meat). 88 % of Norwegians eat either Pinnekj\u00f8tt 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, pinnekj\u00f8tt and lutefisk.<\/p><p>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.<\/p><p>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.<\/p><p>On the western coast of Norway, Pinnekj\u00f8tt is more common. About 74% in the western part of the country eats Pinnekj\u00f8tt on Christmas Eve, compared to only 14% in the east. Pinnekj\u00f8tt 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.<\/p><\/div><\/div><div class=\"ppjs__img-wrapper\"><div class=\"ppjs__img-btn-cover\"><img decoding=\"async\" class=\"ppjs__img-btn\" src=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-768x768.jpg\" srcset=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-768x768.jpg 768w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-300x300.jpg 300w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-1024x1024.jpg 1024w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-150x150.jpg 150w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-1536x1536.jpg 1536w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-2048x2048.jpg 2048w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/12\/12458523-1640300286756-aaf3d3b96adf7-100x100.jpg 100w\" sizes=\"(max-width: 640px) 100vw, 300px\" alt=\"5.10 &#8211; Norwegian Christmas Food\"><\/div><span class=\"ppjs__img-btn-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><\/div><\/div><\/div><\/div><div class=\"pod-content__launcher pod-launch\"><button class=\"pod-launch__button pod-launch__info pod-button\" aria-expanded=\"false\"><span class=\"ppjs__offscreen\">Mostrar la informaci\u00f3n del p\u00f3dcast<\/span><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-podcast\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-podcast\" xlink:href=\"#icon-pp-podcast\"><\/use><\/svg><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Transcripci\u00f3n<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-group transcript has-background\" style=\"background-color:#eff8ff\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p id=\"viewer-ah1pe\">Heihei! It has been a while since last episode; I have been quite busy lately, but I will try to publish more consistently from now on. In today\u2019s episode, we will talk about Norwegian Christmas food. Before we do that, you can support the podcast on Patreon.. <\/p>\n\n\n\n<p>There is a link in the description. You will find the transcript for the episode there as well. &nbsp;Let\u2019s start!<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Norsk julemat<\/h1>\n\n\n\n<p>Julemat i Norge er veldig <strong>tradisjonsbundet<\/strong>. Tradisjonelle norske juleretter dominerer i Norge i jula. De to vanligste matrettene \u00e5 spise p\u00e5 julaften er svine<strong>ribbe<\/strong> og pinnekj\u00f8tt. 88% av nordmenn spiser enten svineribbe eller pinnekj\u00f8tt p\u00e5 julaften den 24. desember. Andre tradisjonelle norske middager er lutefisk og juletorsk. I denne episoden skal vi se litt n\u00e6rmere p\u00e5 norsk julemat og s\u00e6rlig p\u00e5 svineribbe, pinnekj\u00f8tt og lutefisk. Vi skal ogs\u00e5 se p\u00e5 noen av de regionale forskjellene.<\/p>\n\n\n\n<p>Svineribbe er den vanligste matretten \u00e5 ha p\u00e5 julaften. 55% av nordmenn har svineribbe p\u00e5 julaften. Det er vanligst \u00e5 spise svineribbe p\u00e5 \u00d8stlandet og Tr\u00f8ndelag. Grunnen til dette er at disse stedene er tradisjonelle kornsteder i Norge. <strong>Det<\/strong> <strong>dyrkes<\/strong> mye korn p\u00e5 \u00d8stlandet og i Tr\u00f8ndelag. Dette gjorde ogs\u00e5 at <strong>svinehold<\/strong>, alts\u00e5 \u00e5 ha griser, var vanligere disse stedene. Svineribbe, som er ribbestykket av grisen, er derfor vanligst p\u00e5 \u00d8stlandet. Det er ogs\u00e5 vanlig \u00e5 spise svineribbe andre steder i Norge, men da gj\u00f8r man det gjerne i <strong>romjula<\/strong> og ikke p\u00e5 julaften den 24. desember.<\/p>\n\n\n\n<p>For \u00e5 f\u00e5 ei <strong>skikkelig god<\/strong> ribbe er det viktig at man steker den p\u00e5 rett temperatur og <strong>passe lenge<\/strong>. Ofte kan det ta 2 til 3 timer \u00e5 steke ei svineribbe. I tillegg er det viktig \u00e5 <strong>skru opp<\/strong> temperaturen for den siste delen av stekeprosessen. Det er for at fettet p\u00e5 toppen av ribba skal bli <strong>spr\u00f8<\/strong>. Dette kalles for <strong>svor<\/strong>. Man vil ha en spr\u00f8 svor. <strong>Tilbeh\u00f8ret<\/strong> til svineribbe er som regel potet, <strong>surk\u00e5l<\/strong>, medisterkaker (som er kverna kj\u00f8tt av svin) og <strong>svisker<\/strong> eller epler.<\/p>\n\n\n\n<p>P\u00e5 Vestlandet er det vanligst \u00e5 spise pinnekj\u00f8tt p\u00e5 julaften. 74% av alle vestlendinger spiser pinnekj\u00f8tt p\u00e5 julaften. Man spiser ogs\u00e5 pinnekj\u00f8tt andre steder p\u00e5 julaften, <strong>men i langt mindre grad<\/strong>. Bare 14% av \u00f8stlendinger spiser pinnekj\u00f8tt p\u00e5 julaften. Pinnekj\u00f8tt er sauekj\u00f8tt som er t\u00f8rket, salta og <strong>r\u00f8ykt<\/strong>. Pinnekj\u00f8tt lager man ved \u00e5 f\u00f8rst legge kj\u00f8ttet i vann for \u00e5 fjerne litt av saltet fra kj\u00f8ttet og gj\u00f8re kj\u00f8ttet klart til koking. Ofte er det likevel vanlig at man damper kj\u00f8ttet <strong>heller enn<\/strong> \u00e5 koke det. Man bruker noen trepinner for \u00e5 holde kj\u00f8ttet oppe. Vanlig tilbeh\u00f8r til pinnekj\u00f8tt er k\u00e5lrotstappe og potet. <strong>K\u00e5lrotstappe<\/strong> er most k\u00e5lrot blanda med salt og pepper, <strong>kj\u00f8ttkraft<\/strong> fra pinnekj\u00f8ttet og litt gulrot.<\/p>\n\n\n\n<p>Pinnekj\u00f8tt er en veldig gammel norsk julerett, mye eldre enn svineribba som f\u00f8rst blei vanlig p\u00e5 begynnelsen av 1900-tallet. Selv om pinnekj\u00f8tt er en veldig gammel norsk matrett, blei den nok f\u00f8rst brukt som julemat etter reformasjonen i Norge som var p\u00e5 1500-tallet.<\/p>\n\n\n\n<p>De aller fleste i Norge spiser enten pinnekj\u00f8tt eller svineribbe p\u00e5 julaften. Likevel er det ikke de eneste julemiddagene i Norge. Lutefisk er en tradisjonell norsk julerett som ikke har en spesiell regional <strong>tilknytning<\/strong> slik som ribbe og pinnekj\u00f8tt har. Den er ogs\u00e5 gammel og kan dokumenteres til 1500-tallet i Norge. Lutefisk er t\u00f8rrfisk av torsk. Den legges deretter i <strong>lut<\/strong> som er en alkalisk l\u00f8sning som for eksempel brukes til \u00e5 lage <strong>vaskemiddel<\/strong> av. Det er alts\u00e5 veldig sterkt. Luten gj\u00f8r at lutefisk f\u00e5r en litt geleaktig og bl\u00f8t konsistens. Den gir ogs\u00e5 fisken en spesiell smak. Tilbeh\u00f8ret til lutefisk varierer og er ofte knytta til regioner. Mange har bacon, potet og erte<strong>stuing<\/strong> til.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Norwegian Christmas Food<\/h1>\n\n\n\n<p>Norwegian Christmas food is very much bound by tradition, and two dishes dominate: Pork belly and Pinnekj\u00f8tt (literally: Stick meat). 88 % of Norwegians eat either Pinnekj\u00f8tt 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, pinnekj\u00f8tt and lutefisk.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>On the western coast of Norway, Pinnekj\u00f8tt is more common. About 74% in the western part of the country eats Pinnekj\u00f8tt on Christmas Eve, compared to only 14% in the east. Pinnekj\u00f8tt 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 16<sup>th<\/sup> century.<\/p>\n\n\n\n<p>Although most Norwegians eat either Pinnekj\u00f8tt or pork belly, they are not the only two traditional Christmas foods. Lutefisk is another common one, but it does not have any particular regional affiliation. It is really old and can be documented all the way to the 16<sup>th<\/sup> century in Norway. It is dried fish, most commonly cod, that is put in lye which gives it its characteristic texture and taste. It is commonly eaten with bacon, potatoes and pea stew, although this is very regional.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Vocabulary:<\/h1>\n\n\n\n<p>Tradisjonsbundet \u2013 Bound by tradition<\/p>\n\n\n\n<p>Ribbe \u2013 Ribs<\/p>\n\n\n\n<p>Det dyrkes \u2013 One cultivates<\/p>\n\n\n\n<p>Svinehold \u2013 Swineherding<\/p>\n\n\n\n<p>Romjula \u2013 Boxing Week (the period after Christmas eve on the 24<sup>th<\/sup> until New Years Eve).<\/p>\n\n\n\n<p>Skikkelig god \u2013 Really good<\/p>\n\n\n\n<p>Passe lenge \u2013 Just long enough<\/p>\n\n\n\n<p>\u00c5 skru opp \u2013 To turn up<\/p>\n\n\n\n<p>Spr\u00f8 \u2013 Crispy<\/p>\n\n\n\n<p>Svor \u2013 Rind<\/p>\n\n\n\n<p>Surk\u00e5l \u2013 Sour cabbage<\/p>\n\n\n\n<p>Svisker \u2013 Prunes<\/p>\n\n\n\n<p>I langt mindre grad \u2013 To a far lesser degree<\/p>\n\n\n\n<p>R\u00f8ykt \u2013 Smoked<\/p>\n\n\n\n<p>Heller enn \u2013 Rather than<\/p>\n\n\n\n<p>Tilbeh\u00f8r \u2013 Accessories<\/p>\n\n\n\n<p>K\u00e5lrotstappe \u2013 Mashed rutabaga<\/p>\n\n\n\n<p>Kj\u00f8ttkraft \u2013 Meat broth<\/p>\n\n\n\n<p>Tilknytning \u2013 Affiliation<\/p>\n\n\n\n<p>Lut \u2013 Lye<\/p>\n\n\n\n<p>Vaskemiddel \u2013 Detergent<\/p>\n\n\n\n<p>Stuing \u2013 Stew<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>24 desember 2021 | 12 minutes Episode&#8217;s Transcript Heihei! It has been a while since last episode; I have been quite busy lately, but I will try to publish more consistently from now on. In today\u2019s episode, we will talk about Norwegian Christmas food. Before we do that, you can support the podcast on Patreon.. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/laernorsknaa.com\/es\/5-10-norwegian-christmas-food-2\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> &#8220;5.10 &#8211; Norwegian Christmas Food&#8221;<\/span><\/a><\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[249],"tags":[],"class_list":["post-5876","post","type-post","status-publish","format-standard","hentry","category-norsk-for-beginners"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5.10 - Norwegian Christmas Food &#8211; L\u00e6r norsk n\u00e5<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5.10 - Norwegian Christmas Food &#8211; L\u00e6r norsk n\u00e5\" \/>\n<meta property=\"og:description\" content=\"24 desember 2021 | 12 minutes Episode&#8217;s Transcript Heihei! It has been a while since last episode; I have been quite busy lately, but I will try to publish more consistently from now on. In today\u2019s episode, we will talk about Norwegian Christmas food. 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It has been a while since last episode; I have been quite busy lately, but I will try to publish more consistently from now on. In today\u2019s episode, we will talk about Norwegian Christmas food. Before we do that, you can support the podcast on Patreon.. &hellip; Continuar leyendo \"5.10 &#8211; Norwegian Christmas Food\"","og_url":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/","og_site_name":"L\u00e6r norsk n\u00e5","article_published_time":"2021-12-24T15:51:00+00:00","article_modified_time":"2023-04-20T15:52:56+00:00","author":"Marius Stangeland","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Marius Stangeland","Tiempo de lectura":"5 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/#article","isPartOf":{"@id":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/"},"author":{"name":"Marius Stangeland","@id":"http:\/\/91.98.205.163:8089\/#\/schema\/person\/372f7f766a136344430614732659b5f2"},"headline":"5.10 &#8211; Norwegian Christmas Food","datePublished":"2021-12-24T15:51:00+00:00","dateModified":"2023-04-20T15:52:56+00:00","mainEntityOfPage":{"@id":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/"},"wordCount":1147,"commentCount":0,"publisher":{"@id":"http:\/\/91.98.205.163:8089\/#\/schema\/person\/372f7f766a136344430614732659b5f2"},"articleSection":["Norsk for Beginners"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/#respond"]}]},{"@type":"WebPage","@id":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/","url":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/","name":"5.10 - Norwegian Christmas Food &#8211; L\u00e6r norsk n\u00e5","isPartOf":{"@id":"http:\/\/91.98.205.163:8089\/#website"},"datePublished":"2021-12-24T15:51:00+00:00","dateModified":"2023-04-20T15:52:56+00:00","breadcrumb":{"@id":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/"]}]},{"@type":"BreadcrumbList","@id":"http:\/\/91.98.205.163:8089\/5-10-norwegian-christmas-food-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"http:\/\/91.98.205.163:8089\/"},{"@type":"ListItem","position":2,"name":"5.10 &#8211; Norwegian Christmas Food"}]},{"@type":"WebSite","@id":"http:\/\/91.98.205.163:8089\/#website","url":"http:\/\/91.98.205.163:8089\/","name":"L\u00e6r norsk n\u00e5!","description":"Recursos y podcasts para aprender noruego","publisher":{"@id":"http:\/\/91.98.205.163:8089\/#\/schema\/person\/372f7f766a136344430614732659b5f2"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"http:\/\/91.98.205.163:8089\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":["Person","Organization"],"@id":"http:\/\/91.98.205.163:8089\/#\/schema\/person\/372f7f766a136344430614732659b5f2","name":"Marius Stangeland","image":{"@type":"ImageObject","inLanguage":"es","@id":"http:\/\/91.98.205.163:8089\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/3ed6f06da2edefcae6cf6bb78721e567c1d9117b6b5b9b98efa5ff3b8d0de5c0?s=96&d=retro&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/3ed6f06da2edefcae6cf6bb78721e567c1d9117b6b5b9b98efa5ff3b8d0de5c0?s=96&d=retro&r=g","caption":"Marius Stangeland"},"logo":{"@id":"http:\/\/91.98.205.163:8089\/#\/schema\/person\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/posts\/5876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/comments?post=5876"}],"version-history":[{"count":1,"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/posts\/5876\/revisions"}],"predecessor-version":[{"id":5877,"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/posts\/5876\/revisions\/5877"}],"wp:attachment":[{"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/media?parent=5876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/categories?post=5876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laernorsknaa.com\/es\/wp-json\/wp\/v2\/tags?post=5876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}