Der Gefuellte Schweinebauch (Stuffed Pork Belly)

4 Servings

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Der Gefuellte Schweinebauch (Stuffed Pork Belly) Ingredients

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

Instructions for Der Gefuellte Schweinebauch (Stuffed Pork Belly)

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 Posted to MM-Recipes Digest V3 #303 Date: Mon, 4 Nov 1996 22:20:09 -0500 From: BobbieB1@aol.com

Main Ingredient: PorkCuisine: German