John Myers
Stuffed Pork Belly from Roman Pot
The perfect stuffed pork belly from roman pot recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork belly
- 1 bottle Beer dark
- 1 bunch Soup greens fresh
- 1 bunch Sauce thickener dark
- 0,125 liter Vegetable broth
- 0,125 liter Salt
- 1 big bunch Soup greens fresh
- 6 old Pretzels
- 3 medium sized Free range eggs
- 3 medium sized For pretzel dumplings
- 1 bunch Finely chopped parsley
- 2 times Fresh dumpling dough
- Wash the pork belly, cut the rind into diamonds, then cut a pocket. If you can’t, the butcher will do it too. Rub the pork belly well with salt.
- Don’t forget to water the Roman pot.
- Wash soup greens and cut into small pieces
- The pretzels were my homemade small pieces.
- Put in a bowl, eggs, parsley and water. I use lukewarm water, but you can also use milk. Mix everything to make a dumpling dough. And fill the pork belly with it.
- Put some vegetable stock in the Römertopf, add the pork belly and vegetables, and pour in beer from time to time.
- Put everything in the oven at 200c top / bottom heat. Please do not pre-heat. It takes about 2 hours. A quarter of an hour before the end, remove the lid from the römertopf. So that the pork belly gets a nice crust.
- In the meantime, shape the finished potato dumpling dough into dumplings.
- It’s not worth making extra fresh potato dumplings for two people. I only make them when the whole family is together. I still put toasted bread cubes in the dumplings.
- When the dumplings and the pork belly are ready, drain the sauce through a sieve and bind with a little sauce thickener.
- Better if you puree the sauce with the vegetables. Then you don’t need a sauce thickener, but unfortunately my husband doesn’t like it.
- Serve everything. We had red cabbage with it. My husband liked the pork belly. I only eat dumplings with sauce and red cabbage.
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