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Der gefuellte schweinebauch (stuffed pork bel

Yield: 4 Servings

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

Instructions:

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

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