Exotic stuffed pork roast

Ingredients for 6 servings:

• 1 ½ kg pork (pork belly), boned, lean
• salt and pepper
• 250 g prunes
• 100 g walnuts
• 100 g rice
• 1 egg(s)
• 2 tbsp breadcrumbs
• Ginger powder
• 150 g onion(s)
• 2 onions, red
• 2 apples (Boskop)
• 1 bunch of celery
• ½ lemon(s)
• 1 tbsp butter
• 125 ml vegetable broth (instant)

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

Cut a lattice-like cut into the rind of the pork belly. Then cut a pocket into the meat. Rub the pork belly all over with pepper and salt. Roughly chop the walnuts, cook the rice in salted water for 20 minutes, drain, and let cool. Finely chop the prunes. Mix the walnuts, rice, prunes, egg, and breadcrumbs, and season with pepper, salt, and ginger powder. Fill the mixture into a meat pocket, close the opening with toothpicks, and tie with kitchen string. Place the roast in a roasting pan and add the peeled and quartered onions. Place in the oven without preheating and cook at 200°C for 1 3/4 hours. For the vegetables, finely slice the celery, peel the red onions, and cut into half rings. Squeeze the lemon. Wash the apples, remove the cores, cut into wedges, and drizzle with 2 tablespoons of the lemon juice. Sauté the onion and celery in the butter, deglaze with the vegetable stock, and cook over low heat for 10 minutes. Add the apples during the last three minutes. Season the vegetables to taste with pepper, salt, and the remaining lemon juice.