Summary

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

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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.