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Der Gefuellte Schweinebauch (Stuffed Pork Belly)

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Submitted by IRJASper

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

YIELD

4 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

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

Ingredients

1 1
KG KG PORK
belly, (raw, not too fatty) ( a generous 2 lbs) *
1
X SALT AND BLACK PEPPER
to taste *
1 1
EACH EACH TURNIP
yellow, or carrot *
1 1
EACH ONION
5 5
CLOVES CLOVES GARLIC *
Stuffing
100 100
GRAMS GRAMS BREAD CRUMBS
1 1
BUNCH BUNCH PARSLEY LEAF
100 100
GRAMS GRAMS SMOKED HAM
diced
100 100
GRAMS GRAMS GROUND MEAT *
1 1
PINCH PINCH SUGAR *
1 15
TABLESPOON ML MARJORAM *
1 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 156 12% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 419mg 17%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 25% Vitamin C 40%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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