Der Gefuellte Schweinebauch (Stuffed Pork Belly)

2 hours Prep: 20 minutes Cook: 2 hours

156 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	kg	pork	belly, (raw, not too fatty) ( a generous 2 lbs)
1	x	salt and black pepper	to taste
1	each	turnip	yellow, or carrot
1	each	onion
5	Cloves	garlic

Stuffing
100	grams	bread crumbs
1	bunch	parsley leaves
100	grams	smoked ham	diced
100	grams	ground meat
1	pinch	sugar
1	tablespoon	marjoram
1	each	onion	finely chopped and sauteed till transparent
1	x	salt and black pepper	to taste

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 156 12% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 419mg	17%
Total Carbohydrate 26.0g	9%
Dietary Fiber 3.0g	10%
Sugars 4.0g
Protein 9.0g	18%

Vitamin A	25%		Vitamin C	40%
Calcium	8%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Fowl

Last Recipes Viewed

Recipe Bite

Thanksgiving - Dessert

by Josh Khan

The one dish that defines Thanksgiving and the fact that the famous holiday warms your heart and your soul is dessert....

Member Review

Almond-Crusted Chicken Breasts

A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

Reviewed by HaltonGarth