Stuffed pork belly (Bündla) with Franconian dark beer sauce

Ingredients for 4 servings:

• 1.2 kg pork belly (Bündla), lean
• 250 g minced beef
• 1 egg(s)
• 2 tbsp parsley (chopped)
• 1 m.-large onion(s), (chopped)
• 1 m.-sized carrot(s) (cut into fine cubes)
• 1 garlic clove(s) (chopped)
• 3 tbsp breadcrumbs
• 1 tbsp marjoram
• salt, pepper
• 2 onions
• 1 stalk(s) leek, (chopped)
• 2 garlic cloves
• 2 medium-sized carrots (diced)
• 250 ml beer, dark (lager or unfermented cellar beer from Franconia)

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 30 minutes

a delicious hearty Sunday meal

Place the Bündla (pork belly) rind-side down in a pan, add about 1 cm of water, and simmer the rind over low heat for about 45 minutes. Then score the rind. Cut a pocket into the belly. Sauté the parsley, onion, carrot, and garlic in a little oil for 5 minutes. Mix with the mince and the remaining ingredients and stuff the filling into the prepared meat pocket. Sew the pocket shut and secure it with plenty of roulade pins. Soak a Roman pot in cold water for 15 minutes. Then add the finely chopped vegetables to the Roman pot, place the Bündla on the vegetable patch, cover, and place in a cold oven on the second rack from the bottom at about 200 degrees. Of course, you can also cook the roast in a regular roasting pan. After 45 minutes of cooking, the Bündla gets its first sip of beer (1/8 liter). Another 45 minutes later, it can drink the rest. The meat will remain in the oven for a total of 2 to 2 1/4 hours. Strain the sauce through a fine sieve, trim any excess fat, and thicken with cornstarch. Grill the buns for another 5 minutes for an extra delicious crispy crust. Serve with semi-smooth or raw dumplings.