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Der Gefuellte Schweinebauch (Stuffed Pork Bel

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      Title: DER GEFUELLTE SCHWEINEBAUCH (STUFFED PORK BEL
 Categories: Pork, 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
 
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