You are here

Cold Stuffed Pork Belly

Meat.World's picture
  Pork belly 3 Pound (Use Fresh)
  Pork bones and rind 1 Pound
  Water 2 Quart
  Carrot 1
  Parsley root 1 (Hamburg Variety)
  Celeriac 1 Small
  Thyme To Taste
  Salt To Taste
  Peppercorns 10
  Allspice berries 5
  Bay leaf 1
For liver stuffing
  Pork liver 1 Pound, very finely chopped
  Boneless pork boston shoulder 1⁄2 Pound, very finely chopped
  Bread rolls 2 , with the crusts removed, soaked in water and squeezed dry
  Pork fat 3 Ounce, very finely chopped
  Finely chopped shallot 1 Tablespoon
  Grated nutmeg 1⁄2 Teaspoon
  Marjoram 1 Teaspoon
  Pepper To Taste

Put the pork bones and rind in a large saucepan with the water, carrot, parsley root, celeriac, a pinch of thyme, salt, peppercorns, allspice and bay leaf.
Simmer, with the lid ajar, for 30 minutes.
To prepare the stuffing, mix all of the ingredients well together.
With a sharp knife, cut a pocket in the pork belly between the layers of meat.
Score the rind.
Fill the pocket with the stuffing, sew up the opening and roll up the stuffed meat in a cloth.
Tie the roll tightly with string.
Place the meat in the broth and simmer for two hours.
Allow the meat to cool slightly in the broth.
Lift it out onto a dish, unwrap the cloth, and tie the meat up tightly in another cloth.
Place on a board with another board on top.
Weight the top board to press the meat; let the meat cool completely, before serving it.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes

Rate It

Your rating: None
Average: 4.3 (14 votes)
Cold Stuffed Pork Belly Recipe