Stuffed Spring Pork Belly
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Boneless pork belly filled with a stuffing of eggs, buns, butter, milk and parsley, seasoned with mace and salt, baked in the oven until tender, served sliced.
Ingredients:
Procedure:
1. First, prepare the stuffing; cut the buns into cubes and sprinkle with milk, beat the butter with the egg yolks until foamy, add a little salt, add finely chopped parsley (don’t spare it), season with a pinch of mace and stir in the moistened cubes of buns (prepare everything carefully so that the cubes don’t fall apart too much), finally stir in the stiff egg white snow
2. Cut a pocket in the pork belly, salt it inside and fill it with stuffing up to 3/
4, sew or secure the opening of the pocket with pins, salt the pork belly on the surface and sprinkle with caraway seeds
3. Place the meat skin-side down in a roasting tin, pour a little hot water over it and bake covered in an oven heated to 200 °C; once the belly is browned, turn it over and cut the skin into strips; continue to bake the meat uncovered, basting with the hot juices during baking and basting slightly with hot water as needed
4. Serve the roasted pork belly sliced.
