Colorful stuffed roast pork crust
easy
150 mins
150 mins
Ingredients
- 2 Federation (approx. 750 g) Soup greens
- 3 discs Toast
- 1 Egg
- 2 TABLESPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 kg Pork belly with rind
- 7-10 Tbsp Oil
- 4 medium-sized onions
- 1 TABLESPOON Mustard seeds
- 2 Bay leaves
- 6 TABLESPOONS Whipped cream
- 1 TABLESPOON Flour
- 1/2 bunch curly parsley
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
For the filling, clean and wash the soup greens and cut them into small pieces. Dice the toast slices. Mix prepared ingredients, egg and mustard. Season with salt and pepper. Wash the meat and pat dry.
- 2
Cut the rind with a sharp knife in a diamond shape. Rub with salt and pepper. Cut a pocket into the meat with a large knife. Fill with the vegetable mixture. Stick with wooden skewers and wrap them tightly with kitchen string.
- 3
Coat the oven pan with oil. Place the roast on top. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours. Peel and chop the onions. After 1 hour of cooking time add diced onions, mustard seeds and bay leaf to the meat.
- 4
Pour on 1/4 litre of water. Remove the roast from the fat pan. Dissolve frying stock with 1/4 litre of water. Let it boil up. Mix cream and flour. Thicken sauce with it. Season with salt and pepper. Cut the roast open and arrange on a plate with some sauce.
- 5
The rest of the sauce extra is fine. Wash and chop the parsley and sprinkle over it. Bread dumplings taste good with it.
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