Stuffed pork belly with homemade bread dumpling dough
In about 2 kg lean pork belly (boneless) cut a bag. Rub meat inside and out with salt, pepper, garlic and mustard.
dumpling dough:
10 - 12 buns from the previous day cut into small cubes.
300 ml broth (instant)
3 eggs
1 large cup of hot milk
Mix the pepper, salt and parsley to a dough.
Fill dumpling dough into pork belly and sauté.
The meat then in a roaster or similar. Place with about 300 ml of salted water in the roasting pan and place in the preheated to 150 ° C - 160 ° C oven with top and bottom heat. After about 20 minutes, when the rind becomes glassy, they scrape small cubes with a sharp knife. Over and over again with the gravy.
If necessary, give in liquid. After about 3 hours, the roast would have to be crispy and brown.
The delicious gravy is now absorbed in the roast, not only looks good but also tastes great.
Cut into slightly thicker slices with an electric knife if possible.
If you want, you can prepare the roast one day in advance and then roast. Very good, if you expect guests.
Very good examples as a side dish:
Sauerkraut, coleslaw, kale and every other vegetable.
