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Stuffed Pork Belly (Der Gefuellte)
2 lb. pork belly, raw (not too fatty)
Salt and pepper to taste
1 yellow turnip or carrot
1 onion
5 cloves garlic |
Stuffing:
3-1/2 oz. plain bread crumbs
1 bunch parsley
3-1/2 oz. smoked ham, diced (3 1/2 oz)
3-1/2 oz. ground meat (3 1/2 oz)
1/8 tsp. sugar
1 Tbsp. marjoram
1 Onion, finely chopped, and sautéed until transparent
salt and pepper to taste |
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.
Yield: 4 servings
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