Pork belly with lye filling

Name: Pork belly with lye filling
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 200 g Soup vegetables; 2 Onion; 1 Pretzel rolls; 100 ml Milk; 1 TABLESPOON Butter or margarine; 1 Egg; 1 TABLESPOON persil et ciboulette hachés; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 400 g Boneless pork belly; 2 TABLESPOONS clarified butter; 1 TABLESPOON Caraway seeds; 1 TABLESPOON dried marjoram; 1/4 l clear broth (instant); 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

200 g Soup vegetables
2 Onion
1 Pretzel rolls
100 ml Milk
1 TABLESPOON Butter or margarine
1 Egg
1 TABLESPOON persil et ciboulette hachés
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
400 g Boneless pork belly
2 TABLESPOONS clarified butter
1 TABLESPOON Caraway seeds
1 TABLESPOON dried marjoram
1/4 l clear broth (instant)
1 TABLESPOON dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Peel or clean and wash the soup vegetables. Peel and finely dice onions. Cut the pretzel rolls into slices. Heat milk and pour over the roll. Soak for about 5 minutes.
2
Fry half of the onions in hot fat until transparent. Drain excess milk from the roll. Add onion cubes, egg and herbs and knead. Season with salt, pepper and nutmeg. Dab meat dry, cut rind diamond-shaped.
3
Cut a pocket into the meat and add the bread roll filling. Tie together with kitchen twine and fry vigorously all around in hot clarified butter. Add the soup vegetables and remaining onion cubes and fry briefly.
4
Add caraway and marjoram, pour on broth. Stew meat for 35-45 minutes, remove. Remove kitchen string and cut meat. Pour stock through a sieve, bring to the boil again and thicken with sauce thickener.
5
Season if necessary. Serve with chive potatoes and kohlrabi in cream sauce.