Stuffed pork belly

Ingredients for 6 servings:

• 1.8 kg pork belly with rind
• 7 rolls, stale
• 60 g bacon
• 1 small onion(s)
• ½ liter of milk
• 3 eggs
• 1 tsp, heaped parsley, chopped
• Mustard
• salt and pepper
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Cut the rolls into large cubes and place in a large bowl. Finely dice the bacon and onions and sauté lightly in a pan. Bring the milk to a boil; as soon as it boils, pour it over the rolls, add the sautéed onions and bacon, parsley, salt, pepper, and eggs, and mix well. Cover and let stand for a while. Cut a diamond-shaped slit in the rind of the pork belly. Cut a large pocket into the side of the meat with a sharp knife and fill it with the breadcrumb mixture. Tie the roast, brush with mustard, and season with salt and pepper. Add a little oil to a roasting pan, place the belly, and roast in the oven at approximately 180°C (top/bottom heat) for about 2.5 hours. Add a little water and baste the roast frequently. Every oven roasts differently; be careful that the roast doesn’t get too brown and that the rind is nicely crisped. You can also stuff the pork belly with meat mixture.