Stuffed pork belly with sauerkraut and roast potatoes

Name: Stuffed pork belly with sauerkraut and roast potatoes
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 can(s) (850 ml; drained 770 g) Sauerkraut; 1 Onion; 2 TABLESPOONS Oil; 5 Juniper berries; 3 Cloves; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Sugar; 100 ml apple juice; 1 kg Boneless pork belly; 7-10 Tbsp Pepper; 1 egg (size M); 50 g Breadcrumbs; 750 g Potatoes; 50 g streaky smoked bacon; 1 (approx. 200 g) red pepper; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 can(s) (850 ml; drained 770 g) Sauerkraut
1 Onion
2 TABLESPOONS Oil
5 Juniper berries
3 Cloves
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TABLESPOON Sugar
100 ml apple juice
1 kg Boneless pork belly
7-10 Tbsp Pepper
1 egg (size M)
50 g Breadcrumbs
750 g Potatoes
50 g streaky smoked bacon
1 (approx. 200 g) red pepper
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Drain the sauerkraut and squeeze it well. Peel and finely chop the onion. Heat the oil in a pan and sauté the onion. Add the sauerkraut and fry well. Crush juniper berries and add to the sauerkraut together with cloves and laurel. Season with salt, cayenne pepper and sugar. Deglaze with apple juice and braise at low heat for 10-12 minutes.
2
Remove the bay leaves. Let the sauerkraut cool down. Meanwhile wash the meat, dab dry and cut the rind into a diamond shape. Cut a pocket into the meat and season inside and out with salt and pepper. Add egg and breadcrumbs to the sauerkraut mixture and mix. Stuff the pork belly with it. Stick the opening together with wooden skewers. Place the roast on the fat pan of the oven and roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 11/4 hours. Add 1/2 litre of water bit by bit. In the meantime, peel the potatoes and cut them into slices. Dice bacon. Heat the pan and fry the bacon in it. Add the potatoes and fry for 15-20 minutes, turning occasionally. Season with salt and pepper.
3
Place the roast on the fat pan of the oven and roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 11/4 hours. Add 1/2 litre of water bit by bit. In the meantime, peel the potatoes and cut them into slices. Dice bacon. Heat the pan and fry the bacon in it. Add the potatoes and fry for 15-20 minutes, turning occasionally. Season with salt and pepper. Clean, wash and dice the peppers. Add to the potatoes 5 minutes before the end of the frying time and cook. Let the roast rest for a while. Pour stock through a sieve and fill up to 1/2 litre. Pour into a pot and bring to the boil. Bind with sauce thickener and season again. Arrange the roast together with the roast potatoes on a plate and serve garnished with parsley as desired
4
Clean, wash and dice the peppers. Add to the potatoes 5 minutes before the end of the frying time and cook. Let the roast rest for a while. Pour stock through a sieve and fill up to 1/2 litre. Pour into a pot and bring to the boil. Bind with sauce thickener and season again. Arrange the roast together with the roast potatoes on a plate and serve garnished with parsley as desired