MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Der Gefuellte Schweinebauch (Stuffed Pork Belly)
 Categories: German, Ham
      Yield: 4 Portionen
 
      1 kg Pork belly (raw, not too
           -fatty) ( a generous 2 lbs)
           Salt and pepper to taste
      1    Yellow turnip [substitute:
           -carrot]
      1    Onion
      5    Cloves garlic
           Stuffing:
    100 g  Plain breadcrumbs (3 1/2 oz)
      1 bn Parsley
    100 g  Smoked ham, diced (3 1/2 oz)
    100 g  Ground meat (3 1/2 oz)
      1 pn Sugar
      1 tb Marjoram
      1    Onion, finely chopped, and
           -sauteed till transparent
           Salt and pepper to taste
 
  Cut  a pocket into the pork belly, and lightly season the inside.
  Combine the  stuffing  ingredients  and mix well.  Stuff the pork
  belly with this mixture,  then  sew the opening shut with cooking
  twine. Score the fatty rind  with a knife.  Rub the pork belly all
  around with seasonings. Roast, along  with  the  sliced turnip, until
  crispy. The meat will have to be turned and basted several times.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag,  Kempten.    1976. (Translation/Conversion:
  Karin Brewer) Posted by:  Karin Brewer, Cooking Echo, 9/92
 
MMMMM