Stuffed pork belly roll
easy
180 mins
180 mins
Ingredients
- 300 g dried apricots
- 4-5 Onions
- 25 g Butter or margarine
- 2 can(s) (850 ml each) Mild sauerkraut
- 1/2 l Vegetable broth (instant)
- 3 Bay leaves
- 6-8 Cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1.8-2 kg Pork Belly
- 1-2 TEASPOONS dried marjoram
- 2 Carrots
- 4-5 Tbsp dark sauce thickener
- 5 TABLESPOONS Whipped cream
- 7-10 Tbsp fresh marjoram
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Soak the apricots in 1/4 litre of water for about 20 minutes. Peel onions and cut into slices. Heat the fat in a pan. Braise half of the onions and the sauerkraut in it. Deglaze with stock, add apricots with the soaking water, bay leaf and cloves. Season with salt and pepper and braise covered for about 10 minutes.
- 2
Wash the meat, dab dry and cut the rind crosswise with a sharp knife. Place on the work surface with the rind side down and sprinkle with salt, pepper and marjoram. Drain about 1/3 of the sauerkraut a little and let it cool down, spread it on the meat and roll it up. Tie together with kitchen string. Place the roll and 1/8 litre of water in a fat pan and roast in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 2 1/2 hours. Clean, wash and roughly cut the carrots into pieces. After about 30 minutes, add the carrots and remaining onions to the frying pan. After approx. 1 hour, gradually add approx. 3/4 litres of water. During the last 30 minutes increase the temperature (electric cooker 200-225 ° C/ gas: level 3-4) so that the rind becomes crispy. Remove the finished roast from the stew stock and keep it warm. Pour the stock through a sieve into a pot and bring to the boil.
- 3
After about 30 minutes, add the carrots and remaining onions to the frying pan. After approx. 1 hour, gradually add approx. 3/4 litres of water. During the last 30 minutes increase the temperature (electric cooker 200-225 ° C/ gas: level 3-4) so that the rind becomes crispy. Remove the finished roast from the stew stock and keep it warm. Pour the stock through a sieve into a pot and bring to the boil. Stir in the sauce thickener and bring to the boil again briefly. Refine sauce with cream and season with salt and pepper. Warm up the rest of the sauerkraut and arrange on a plate with the rolled roast. Garnish as desired with fresh marjoram. Add sauce extra. Potato dumplings taste great with it
- 4
Stir in the sauce thickener and bring to the boil again briefly. Refine sauce with cream and season with salt and pepper. Warm up the rest of the sauerkraut and arrange on a plate with the rolled roast. Garnish as desired with fresh marjoram. Add sauce extra. Potato dumplings taste great with it
- 5
Per portion (8) about 3570 kJ/ 850 kcal. E: 50 g/ F: 59 g/ KH: 25 g
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