Cold Stuffed Pork Belly Recipe

Summary

Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelBit Difficult
Health IndexAverageServings7
CourseMethod
Main Ingredient

Ingredients

 Pork belly3 Pound (Use Fresh)
 Pork bones and rind1 Pound
 Water2 Quart
 Carrot1
 Parsley root1 (Hamburg Variety)
 Celeriac1 Small
 Thyme To Taste
 Salt To Taste
 Peppercorns10
 Allspice berries5
 Bay leaf1
For liver stuffing
 Pork liver1 Pound, very finely chopped
 Boneless pork boston shoulder1⁄2 Pound, very finely chopped
 Bread rolls2 , with the crusts removed, soaked in water and squeezed dry
 Pork fat3 Ounce, very finely chopped
 Finely chopped shallot1 Tablespoon
 Grated nutmeg1⁄2 Teaspoon
 Marjoram1 Teaspoon
 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.
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