Pork Belly with Chestnut, Pear and Sauerkraut Filling
- 1 kilogram Pork belly (with fat layer, trimmed by butcher, ready to stuff)
- freshly ground pepper
- ground paprika (sweet and hot, to taste)
- 2 garlic cloves
- 150 grams peeled, cooked Chestnuts
- 1 onion
- 1 Pear
- 1 Tbsp butter
- 1 tsp sugar
- 500 grams Sauerkraut
- 2 cloves
- 4 Juniper berries
- 4 Coriander
- 2 bay leaves
- 125 milliliters Pear syrup
- 3 Tbsps vegetable oil
- 1 jar Beef stock
- 1 Tbsp cornstarch
Vigorously rub pork belly with paprika and caraway and season with salt and pepper. Peel garlic and squeeze through a garlic press, then rub garlic over meat. Coarsely chop chestnuts. Peel onion and dice. Peel pear, cut into quarters and remove seeds, then dice finely. Heat butter in a pan and sauté onion, chestnut and pear, then sprinkle with sugar. Let sugar caramelize slightly. Stir sauerkraut with a fork and add to pan. Crush cloves, juniper berries, coriander seeds and bay leaves in a mortar and mix into pan. Deglaze pan with pear juice and stir well. Simmer for 10 minutes. Season with salt and pepper. Set aside and let cool.
Stuff pork belly with sauerkraut filling and secure with wooden skewers. Heat oil in a roasting pan. Sear meat on all sides. Deglaze pan with half of beef stock. Cover roasting pan and bake in preheated oven at 200°C-220°C (fan: 180°C-200°C, gas mark 4) (approximately 400°F-425°F), about 2 1/2 hours. Baste pork with cooking liquid occasionally.
Deglaze roasting pan with remaining beef stock. Adjust oven temperature and preheat broiler. Broil for 15-20 minutes, watching carefully. Remove meat from stock and keep warm.
Bring gravy to a boil. In a small bowl, mix cornstarch with a little cold water, then stir into broth and bring to a boil again. Season with salt and pepper. Cut meat into thick slices and serve with sauce. Serve with broccoli and noodles, if desired.