4 Servings
1kg pork belly (raw, not too fatty) ( a generous 2 lbs)
Salt and pepper to taste
1 rutabaga
1 onion
5 cloves garlic
Stuffing:
100g plain breadcrumbs (3 1/2 oz)
1 bunch parsley
100g smoked ham, diced (3 1/2 oz)
100g ground pork (3 1/2 oz)
1 pinch sugar
1 Tbsp marjoram
1 onion, finely chopped, and sauteed till transparent
Salt and pepper to taste
1kg pork belly (raw, not too fatty) ( a generous 2 lbs)
Salt and pepper to taste
1 rutabaga
1 onion
5 cloves garlic
Stuffing:
100g plain breadcrumbs (3 1/2 oz)
1 bunch parsley
100g smoked ham, diced (3 1/2 oz)
100g ground pork (3 1/2 oz)
1 pinch sugar
1 Tbsp 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 (what? In the oven? What temp???) along with the sliced turnip, until crispy.
- The meat will have to be turned and basted several times.
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