Stuffed roast pork roll

Name: Stuffed roast pork roll
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.2 kg Pork Belly; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 100 g Raisins; 250 g Apples; 1/8 l apple juice; 1 TABLESPOON Cornstarch; 7-10 Tbsp Tabasco; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.2 kg Pork Belly
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
100 g Raisins
250 g Apples
1/8 l apple juice
1 TABLESPOON Cornstarch
7-10 Tbsp Tabasco
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and season with salt and pepper. Clean, wash and finely chop the spring onions. Wash the raisins. Mix 2/3 spring onions and 2/3 of the raisins, spread on the meat and roll up.
2
Wrap with kitchen string and place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours. In the meantime, wash and quarter apples and remove the core.
3
Cut apples into small pieces. Remove the meat and keep warm. Dissolve the meat with 1/4 litre hot water. Add apple juice, pour everything through a sieve into a pot and bring to the boil.
4
Add apple pieces, remaining spring onions and raisins and simmer for about 5 minutes. Stir cornflour in a little cold water until smooth and thicken the apple sauce with it. Season to taste with salt and Tabasco. Arrange meat and sauce on a plate.
5
Garnish with parsley. Spätzle are delicious with it.