Summary

Ingredients

• 1 ½ kg boneless pork belly

For the filling:

• 3 egg (s)
• 250 g minced meat, mixed
• 6 slices toast, crumbled
• 2 clove (s) garlic, finely chopped
• 80 g fried onions
• 0.5 ½ bunch parsley, finely chopped
• 1 tablespoon paprika powder
• some salt and pepper
• some olive oil
• some chili powder
• 1 tablespoon rosemary, dried
• 1 tablespoon paprika powder

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Instructions

1. First cut into the rind with a sharp knife. (Tip: the easiest way to do this is with a carpet knife)
2. Now cut into a pocket with a long knife. Put aside and mix all the ingredients for the filling into a mass.
3. Now fill the bag with the filling and press it down firmly. Sew up the open side with kitchen thread.
4. Now rub everything in with the spice mixture (chilli, rosemary, paprika) and put in the oven for about 1.5 hours at 180 ° C. Turn up to 220 ° C for the last 10 minutes.
5. Tip for closing the pocket if there is no needle: after the pocket has been cut, use a sharp knife to make holes 1 cm apart on the edges. Then you can pull the thread through with a crochet hook.