Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg Pork belly (raw, not too 1 bn Parsley
-fatty) ( a generous 2 lbs) 100 g Smoked ham, diced (3 1/2 oz)
Salt and pepper to taste 100 g Ground meat (3 1/2 oz)
1 Yellow turnip [substitute: 1 pn Sugar
-carrot] 1 tb Marjoram
1 Onion 1 Onion, finely chopped, and
5 Cloves garlic -sauteed till transparent
Stuffing: Salt and pepper to taste
100 g Plain breadcrumbs (3 1/2 oz)

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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