Cutting in a pocket
Wash the meat and dab it dry. Cut a pocket into the meat using a sharp knife.
Stuffed pork belly
800g
pork belly
400g
minced meat
80g
onions
3
cloves of garlic
1
egg
40g
breadcrumbs
4 tablespoons of
sunflower oil
1 tablespoon of
parsley
1 tablespoon of
salt
2 pinches
of chili powder
1 coffeespoon
of english mustard
3 pinches
of pepper
1 coffeespoon
of caraway seeds
500ml
soup or water
100g
1 serving
Brennwert
766 kJ
2499 kJ
183 kcal
596 kcal
Fett
14 g
46 g
davon gesättigte Fettsäuren
5.4 g
17 g
Kohlenhydrate
2.6 g
8.5 g
davon Zucker
0.7 g
2.5 g
Protein
11 g
37 g
Salz
1 g
3.4 g
Stuffed pork belly
description & times
A bag is cut into the pork belly, which is filled with well seasoned minced meat. The cupped piece of meat is fried in the oven. The meat is poured over and over again with it's own gravy. Sliced, this roast is visually a highlight.
Preparing the stuffing
Put the minced meat together twith the onions, the herbs, the mustard, the bread crumbs and the spices into a bowl and knead everything quickly.
Stuffing the roast
Fill the minced meat into the pocket. Press it in well, so that no air bubbles form inside it.
Cupping the meat
Carefully cut the rind of the roast with a sharp knife.
Closing the roast
Now close the roast with toothpicks, so the filling won't swell during the cooking process. Heat the fat in a pan, sauté the roast slowly and place it in the roaster afterwards. Deglaze the stock with soup or water and pour everything over the meat.
Frying crispy
Fry the meat on the medium rack in the oven at 180 ° C to 200 ° C. Pour it over and over again with it's own gravy using a ladle.
Slicing the roast
Lift the roast out of the gravy and cut it into finger-thick slices using a sharp knife.
Stuffed pork belly
The stuffed pork belly is served hot with the gravy. Dumplings, rolls and salads go well with it.
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