Der gefuellte schweinebauch (stuffed pork belly)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Pork belly (raw, not too fatty) ( a generous 2 lbs) |
| Salt and pepper to taste | ||
| 1 | Yellow turnip [substitute: carrot] | |
| 1 | Onion | |
| 5 | Cloves garlic | |
| Stuffing: | ||
| 100 | grams | Plain breadcrumbs (3 1/2 oz) |
| 1 | bunch | Parsley |
| 100 | grams | Smoked ham, diced (3 1/2 oz) |
| 100 | grams | Ground meat (3 1/2 oz) |
| 1 | pinch | Sugar |
| 1 | tablespoon | Marjoram |
| 1 | Onion, finely chopped, and sauteed till transparent | |
| Salt and pepper to taste | ||
Directions
Cut a pocket into the pork belly, and lightly season the inside.
Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine.
Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast, along with the sliced turnip, until crispy.
The meat will have to be turned and basted several times.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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