Pork Belly Roulade with Cranberry and Buckwheat Stuffing
Measure out all ingredients.
Preheat the oven to 180°C (approximately 350°F).
Rinse the pork belly, pat dry, season with salt and pepper and sprinkle with 1/2 of the marjoram.
Cover the buckwheat with water, bring to a boil, reduce the heat to low and simmer for about 30 minutes. Drain and let cool. Pluck the leaves from the parsley and chop coarsely. Peel the onions, coarsely chop and sweat until translucent in 2 tablespoons hot oil.
Mix together the ground meat, buckwheat and onions. Add the remaining ingredients and mix until combined. Season with salt and pepper. Spread the filling over the pork belly, leaving a 1.5-2 cm (approximately 1/2-3/4 inch) border. Roll up the pork belly and secure with butcher's twine.
Season with salt and pepper and sprinkle with the remaining marjoram. Place in a lightly greased roasting pan and roast for about 1 hour 30 minutes.
Discard the butcher's twine and slice the roast. Serve with baked potatoes and fresh cranberries, if desired.
give together with the minced meat and the buckwheat in a bowl.
The remaining filling ingredients present and knead well with a spoon. Season with salt and pepper.
Spread the filling on the pork belly and thereby leave a 1.5-2 cm free margin.
The roast roll.
Wrap the roast well with kitchen and close. season outside again with salt and pepper and the remaining marjoram.
Place the roast in a lightly greased roasting pan and roast about 1.5 hours in the oven. The meat from time to consult and, if necessary pour some water.
The meat from the rotisserie take, remove the kitchen string and cut the roast into slices. To taste with baked potatoes and cranberries served serve.