Pork Belly with Pretzel Filling

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg pork belly

For the filling:

  • 2 pretzel (s)
  • 250 g sausae meat
  • 1 clove (s) garlic, chopped
  • 0.5 ½ bunch parsley, fresh, finely chopped
  • 1 onion (s), finely diced
  • 1 teaspoon caraway seeds
  • Salt water for brushing
  • salt and pepper

For painting: optional

  • 1 tablespoon honey
  • 2 tablespoon beer
Pork Belly with Pretzel Filling
Pork Belly with Pretzel Filling

Instructions

  1. You need a pig net or kitchen twine.
  2. Dice the pretzels and mix in a bowl with the meat, garlic, parsley, onion and caraway seeds and knead well. Season the mixture vigorously with salt and pepper.
  3. Preheat the oven to 150 ° C fan oven.
  4. Cut the pork belly lengthways into a pocket so that it can be opened. Shape the pretzel sausage into a sausage and place on the opened pork belly. Now roll up the pork belly and wrap it in a pork net, alternatively tie with kitchen twine and brush with salt water.
  5. Roast the pork belly on a wire rack in the oven for 2 hours. It is best to place a drip pan underneath. Optionally, coat the roast with a honey-beer marinade 30 minutes before the end. If you like the pork belly a little crisper, you can now switch to top heat and increase the temperature.
  6. Slice the pork belly and serve hot.
  7. Spätzle, Schupfnudeln and / or croquettes, with vegetables and a gravy are suitable as side dishes.

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