Der Gefuellte Schweinebauch (Stuffed Pork Belly)

• 1 kg pork belly, (raw, not too fatty) ( a generous 2 lbs)
• 1 x salt and black pepper to taste
• 1 each turnip yellow, or carrot
• 1 each onions
• 5 Cloves garlic
• 100 grams bread crumbs
• 1 bunch parsley leaves
• 100 grams smoked ham diced
• 100 grams ground meat
• 1 pinch sugar
• 1 tablespoon marjoram
• 1 each onions finely chopped and sauteed till transparent
• 1 x salt and black pepper to taste

1. Cut a pocket into the pork belly, and lightly season the inside.
2. Combine the stuffing ingredients and mix well.
3. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine.
4. Score the fatty rind with a knife.
5. Rub the pork belly all around with seasonings.
6. Roast, along with the sliced turnip, until crispy.
7. The meat will have to be turned and basted several times.

pork belly, salt, carrot, onions, garlic, bread crumbs, parsley, ham diced, ground meat, sugar, marjoram, onions, salt

Taken from recipeland.com/recipe/v/der-gefuellte-schweinebauch-stu-37441 (may not work)