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Der Gefuellte Schweinebauch (Stuffed Pork Belly)



4 Servings
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 meat (3 1/2 oz),Ground
1 pn sugar
1 T marjoram
1 onion,finely chopped, and
-sauteed,till transparent
1 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. Serves 4.













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