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Pork Belly Roll Filled with Bacon / Onions

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Pork Belly Roll Filled with Bacon / Onions

The perfect pork belly roll filled with bacon / onions recipe with a picture and simple step-by-step instructions.

Pig book role:

  • 1 kg Pork belly without a rind
  • 200 g Onions
  • 100 g Smoked bacon
  • Garlic pepper from my KB
  • Seasoned salt from my KB
  • 1 tbsp Freshly ground coriander
  • 2 tbsp Veal sausage meat
  • Potato starch

Pork Belly Roll:

  1. Peel the onions and cut into wedges, cut the bacon into cubes. First fry the bacon in a hot pan, then add the onions and sizzle with them. Cooling down!
  2. Cut the pork belly lengthways into 2 pieces. See pictures. Then cut open the bacon with a sharp knife until it is a large area! Then coat each with 1 tbsp of sausage meat and season with seasoning salt!

Preheat the oven to 160 ° degrees circulating air!

  1. Then spread the bacon / onions on the prepared bacon. Roll up and tie evenly with string. Season with seasoned salt, garlic pepper and painted coriander.
  2. Then put a baking rack in the oven and place a baking dish underneath. Then place the pork belly roll on the grid. Optionally with a set temperature of 78 degrees! Bake for about 1.5 hours!
  3. Meanwhile, make bread roll and sauce! 🙂

Sauce:

  1. Pork stock Season with salt and garlic pepper and mix with 2 teaspoons of potato starch and a little water and thicken the sauce!

Semmelgugl:

  1. Bread dumpling Gugelhupf with cream mushrooms Bake the Gugl in the oven with the bacon for the last 45 minutes and cover with aluminum foil!
  2. Take the Schwienebauch out of the oven, remove the string and slice the belly! Keep warm in the oven. Topple Gugl and cut slices and keep them warm in the oven!
  3. Serve with salad! 🙂

Garlic pepper:

  1. Garlic and pepper all-rounder; o)

Seasoning salt:

  1. My seasoning salt
Dinner
European
pork belly roll filled with bacon / onions

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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