Stuffed Roll Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg pork belly
- 500 g sausae meat
- 125 g ham, smoked
- 150 g onion (s), finely chopped
- salt and pepper
- 250 ml water
- 100 ml oil
- 1 ½ tablespoon stock, grained
- 5 large shallot (s)
Print Recipe
Pin Recipe Instructions
- Have the butcher cut the pork belly for a roll roast. Season with salt and pepper on the inside. Spread the sausage meat evenly on the seasoned belly. Spread the ham and onions on top so that it forms an even surface.
- Now roll up the pork belly tightly with the mixture and close with roulade needles. In a meat roaster, whisk the water, oil and granulated broth together. Now put the roast in the roasting pan and distribute the whole shallots around the roast.
- Put the whole thing in the oven at 180 ° C. Remove the lid after 90 minutes and leave the roast in the oven for a further 30 minutes. Pour the brew from the roasting pan over the roast from time to time. All salads of the season are recommended as side dishes.
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