Title: Der Gefuellte Schweinebauch (Stuffed Pork Belly)
Categories: Meats, German
Yield: 4 Servings

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.

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