Pork belly roulade filled with sauerkraut

Ingredients for 6 servings:

• 1 kg boneless pork belly, whole
• 1 bunch soup greens, cleaned, roughly chopped
• 2 liters of salt water
• 350 g sauerkraut
• n. B. water
• 1 medium-sized onion(s), finely diced
• 3 red bell peppers, pickled, diced
• ½ apple, red with peel, grated
• 1 tbsp lard
• 2 tbsp mustard
• 1 tbsp capers
• salt and pepper
• some flour for turning

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Pork belly roulade, a recipe from my grandmother for cold days

Cook the pork belly with the soup vegetables in salted water for about 45 minutes, remove from the heat and chill overnight. Then cut into thin slices. Braise the sauerkraut in a little water for 20 minutes. Sauté the onion in the lard until translucent. Mix the remaining ingredients and brush the pork belly with it, then spread the sauerkraut on top. Form the meat into roulades, tie with kitchen string, coat in flour, and then brown in lard until browned all over. If you like, deglaze the pan with the juices and make a sauce. This goes well with mashed potatoes or fried potatoes. As a child, I loved applesauce and cucumber salad with it; my grandma always said it didn’t go well together, but it tastes good.