| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Meats, German |
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, finely chopped, and sauteed till transparent |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #303
Date: Mon, 4 Nov 1996 22:20:09 -0500
From: BobbieB1@aol.com
A Message from our Provider:
“There’s a limit to God’s patience”