Stuffed Pork Belly With Cabbage And Pear Salad - cooking recipe

Ingredients

4-5 tbsp wine vinegar
1 pinch sugar
1/2 head red cabbage, cut into thin strips
3/4 cup milk
1 pinch grated nutmeg
1/2 lb soft pretzels or pretzel rolls, cubed
1/2 bunch parsley, chopped finely
1 None egg
4 1/2 lbs pork belly, deboned
1 None pear, seeded, quartered and cut into strips

Preparation

Season the vinegar and add the sugar. Mix well and soak the red cabbage in it for 2 hours.
Preheat the oven to 325\u00b0.
Bring the milk to a boil in a saucepan over medium heat-watch closely so it does not boil over-season and add the nutmeg. In a bowl, mix the pretzels, parsley and egg and pour the milk over the mixture. Stir well. Score the skin of the pork with a sharp knife. Cut a pocket in the meat and stuff with the pretzels mixture. Tie with kitchen twine and place the meat on an oiled roasting pan and roast in the oven for about 1 3/4 hours. When it's done, put it under the broiler for about 8 mins to crisp up the crackling.
Add the strips of pear to the red cabbage and mix well. Serve the pork on a platter with the cabbage salad on the side.