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Der Gefuellte Schweinebauch (Stuffed Pork Belly)

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.




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