Serves 4
1 kg pork belly (raw, not too fatty) (a generous 2 lbs)
1 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
1 salt and pepper to taste
Preheat oven to 400 degrees.
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, for an hour, then reduce the temperature to 350 degrees. Roast until crispy–about one hour more. The meat will have to be turned and basted several times.
Source: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976.