Review/Rate this Recipe Save to MyRecipes Rating:

Title: Der Gefuellte Schweinebauch (Stuffed Pork Belly)
Yield: 4 Servings

Ingredients

      1 kg pork belly (raw, not too
           -fatty) ( a; generous 2 lbs)
      1    salt and pepper to taste
      1    yellow turnip [substitute:
           -carrot]
      1    onion
      5    cloves garlic
      1    stuffing:
    100 g  plain breadcrumbs (3 1/2 oz)
      1 bn parsley
    100 g  smoked ham, diced (3 1/2 oz)
    100 g  ground meat (3 1/2 oz)
      1 pn sugar
      1 tb marjoram
      1    onion, finely chopped, and
           -sauteed; till transparent
      1    salt and pepper to taste

Instructions

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

Reviews

Amazing and simple. Good for a first-time pork belly chef.

---

Amazing and simple. Good for a first-time pork belly chef.

---