Recipe - 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 One half oz)
1 bn Parsley
100 g Smoked ham, minced (3 One half oz)
100 g Ground meat (3 One half oz)
1 pn Sugar
1 tablespoon 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 cut or sliced up 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
Posted to MMRecipes Digest V3 #303

Date: Mon, 4 Nov 1996 22:20:09 0500

From: BobbieB1@aol.com