Stuffed pork belly with port wine sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cut the prunes in half. Peel 1 1/2 apples, quarter them, remove seeds. Cut apples into small slices. Peel two onions, dice finely. Mix everything with breadcrumbs and egg. Wash some leaves of marjoram and fold into the mixture.

2. 2

   Season to taste with salt and pepper. Wash the meat and dab dry. Rub with salt and pepper on the outside and inside. Cut into the rind. Pour the mixture into the meat pocket. Stick with wooden sticks and wrap tightly with kitchen string.

3. 3

   Place the meat on the fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2 hours. Halve the remaining onion and add to the frying pan. Gradually pour over half a litre of water.

4. 4

   In the meantime, clean and wash the white cabbage and cut into wide strips. Heat oil in a pan 1/4 hour before the end of the cooking time and fry the cabbage strips for ten minutes, turning them several times.

5. 5

   Season with salt and pepper. Take the pork belly out of the oven and let it rest covered. For the sauce, pour the roast stock from the fat pan through a fine sieve into a pot, season with port wine, salt and pepper, bring to the boil and stir in the sauce thickener.

6. 6

   Bring to the boil again. Cut the roast into slices and arrange on a plate together with the white cabbage. Cover lightly with the sauce. To garnish, cut the remaining half of the apple into thin slices and wash the marjoram leaves.

7. 7

   The rest of the sauce is extra.