Stuffed Pork Belly With Cabbage And Pear Salad

• 4-5 tbsp wine vinegar
• 1 pinch sugar
• 1/2 head red cabbage, cut into thin strips
• 3/4 cup milk
• 1 pinch grated nutmeg
• 1/2 lb soft pretzels or pretzel rolls, cubed
• 1/2 bunch parsley, chopped finely
• 1 None egg
• 4 1/2 lbs pork belly, deboned
• 1 None pear, seeded, quartered and cut into strips

1. Season the vinegar and add the sugar. Mix well and soak the red cabbage in it for 2 hours.
2. Preheat the oven to 325u0b0.
3. Bring the milk to a boil in a saucepan over medium heat-watch closely so it does not boil over-season and add the nutmeg. In a bowl, mix the pretzels, parsley and egg and pour the milk over the mixture. Stir well. Score the skin of the pork with a sharp knife. Cut a pocket in the meat and stuff with the pretzels mixture. Tie with kitchen twine and place the meat on an oiled roasting pan and roast in the oven for about 1 3/4 hours. When it's done, put it under the broiler for about 8 mins to crisp up the crackling.
4. Add the strips of pear to the red cabbage and mix well. Serve the pork on a platter with the cabbage salad on the side.

wine vinegar, sugar, red cabbage, milk, nutmeg, pretzels, parsley, egg, pork belly, pear

Taken from recipes-plus.com/api/v2.0/recipes/19142 (may not work)