Der Gefuellte Schweinebauch (Stuffed Pork Belly)

Title:
Der Gefuellte Schweinebauch (Stuffed Pork Belly)

Yield:
4 Servings

Categories:
Meats,
German




Ingredients:





     1 kg 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 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


          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.


 


 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


 Posted to MM-Recipes Digest V3 #303


 


 Date: Mon, 4 Nov 1996 22:20:09 -0500


 


 From: BobbieB1@aol.com