Der Gefuellte Schweinebauch (stuffed Pork Bel Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 kilo: 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 gram: Plain breadcrumbs, 3 1/2 oz
1 bunch: Parsley,
100 gram: Smoked ham, diced, 3 1/2 oz
100 gram: Ground meat, 3 1/2 oz
1 pinch: Sugar,
1 tbsp: Marjoram,
1: Onion, finely chopped, and sauteed till transparent
Salt and pepper to taste,
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp