Cold Stuffed Pork Belly Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelBit Difficult
Health IndexAverageServings7
HealthyHigh Protein
Ingredients
| Pork belly | 3 Pound | |
| 1 lb. fresh pork bones and rind | ||
| Water | 2 Quart | |
| Carrot | 1 | |
| 1 Hamburg parsley root | ||
| Celeriac | 1 Small | |
| Thyme | ||
| Salt | To Taste | |
| Peppercorns | 10 | |
| Allspice berries | 5 | |
| Bay Leaf | 1 | |
| Liver stuffing | ||
| 1 lb. pork liver, very finely chopped | ||
| 1/2 lb. boneless pork Boston shoulder, very finely chopped | ||
| 2 bread rolls with the crusts removed, soaked in water and squeezed dry | ||
| 3 oz. fresh pork fat, very finely chopped | ||
| Shallot | 1 Tablespoon, finely chopped | |
| Grated nutmeg | ||
| Marjoram | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
