Cold Stuffed Pork Belly
|Pork belly||3 Pound (Use Fresh)|
|Pork bones and rind||1 Pound|
|Parsley root||1 (Hamburg Variety)|
|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|
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.