Der gefuellte schweinebauch (stuffed pork bel

Yield: 4 Servings

Measure Ingredient
1 kilograms Pork belly (raw, not too fatty) ( a generous 2 lbs)
\N \N Salt and pepper to taste
1 \N Yellow turnip [substitute: carrot]
1 \N Onion
5 \N Cloves garlic
\N \N Stuffing:
100 grams Plain breadcrumbs (3 1/2 oz)
1 bunch Parsley
100 grams Smoked ham, diced (3 1/2 oz)
100 grams Ground meat (3 1/2 oz)
1 pinch Sugar
1 tablespoon Marjoram
1 \N Onion, finely chopped, and sauteed till transparent
\N \N 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

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