Recipe: Der Gefuellte Schweinebauch Stuffed Pork Belly

Title: Der Gefuellte Schweinebauch (Stuffed Pork Belly)
Categories: Pork/ham, German
Yield: 4 servings

1 kg Pork belly (raw, not too 1 bn Parsley
-fatty) ( a generous 2 lbs) 100 g Smoked ham, diced (3 1/2 oz)
Salt and pepper to taste 100 g Ground meat (3 1/2 oz)
1 Yellow turnip [substitute: 1 pn Sugar
-carrot] 1 tb Marjoram
1 Onion 1 Onion, finely chopped, and
5 Cloves garlic -sauteed till transparent
Stuffing: Salt and pepper to taste
100 g Plain breadcrumbs (3 1/2 oz)

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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