Cut open the back of the pork (butterfly cut) and unfold it. If the cut is not 100% perfect, just tap it a little wide. Holes are not dramatic, because the role gets a bacon coat.
Now salt and pepper the meat on one side and season well with garlic (I like to use the granules fresh from the mill). Then brush with the cream cheese and spread an approx. 0.5 cm thick layer of sauerkraut evenly on top. Then roll up and set aside.
Place the pork belly as a net or, if you like it simpler, as overlapping strips on a sheet of cling film sprinkled with 1 to 1.5 tablespoons of paprika powder beforehand. Place the filled bolster at right angles to the strips and roll everything up together. Now wrap the cling film tightly and place in the refrigerator for at least 2 - 3 hours.
Chop or cut the onions into small cubes and sauté in an ovenproof pan with 1 tablespoon of oil until translucent. Then add the following ingredients to this pan: the rest of the sauerkraut, the rest of the paprika powder, the ham cubes, the tomato paste, 100 ml apple juice, the caraway seeds and the sour cream. Stir everything vigorously.
When preparing in the oven:
Take the roll out of the foil and put it in the oven preheated to 170 ° C. Place the grid on the middle rack, directly below the pan with the sauerkraut on the tray.
When preparing on the grill:
I always prepare the recipe with indirect heat on the grill. Sauté the onions directly on the grill and then place the pan next to the embers under the wire rack. Place the meat roll removed from the foil on the grillage.
Tip: The pan under the roll catches the roast juice that escapes, giving the sauerkraut an unmistakable certain extra. If the sauerkraut threatens to dry out, simply deglaze the remaining apple juice with a sip.
At approx. 150 - 170 ° C it usually takes 40 minutes and the Szegedin back roll is ready.
Ingredients
Print Recipe
Pin Recipe