Der Gefuellte Schweinebauch (Stuffed Pork Belly)

This is old-school German cooking at its hearty best.

A whole pork belly gets a deep pocket cut into it, then packed with a savory stuffing of breadcrumbs, diced smoked ham, ground meat, sautéed onion, parsley, and marjoram. The opening gets sewn shut with cooking twine, the fatty rind is scored with a sharp knife, and the whole thing roasts low and slow until the skin crackles and shatters like glass.

Sliced turnip roasts alongside, soaking up the rendered pork fat and turning golden and sweet.

This feeds four generously and fills the house with aromas that’ll have the neighbors knocking.

Chef Tips

• Score the rind deeply with a sharp knife, cutting through the fat but not into the meat. This is what creates the crackling
• Sew the pocket tightly with cooking twine so the stuffing doesn’t escape during roasting
• Turn and baste the pork belly several times during roasting for even browning and a crispy rind all around
• Let the roast rest for 15 minutes before slicing so the juices redistribute and the stuffing holds together