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Instructions:
Season the meat, rub salt and pepper all over the pork belly, inside and out.
Prepare the stuffing: dice the stale rolls and mix with the beaten eggs. Add a splash of milk and mix well. Sauté the diced onion in lard until golden, then add to the bread mixture. Press in the garlic, season with salt and pepper, and mix in the chopped parsley.
Fill the pork belly with the stuffing and close the opening with skewers or toothpicks.
Place the lard in a roasting pan, lay the stuffed meat on top, and pour the water around it. Roast at 180°C / 350°F for about 2 hours, basting frequently and adding more water if needed. Toward the end, let the meat brown in its own fat for a crispy finish.
Make the mashed potatoes: boil the potatoes until tender, mash them, and mix with butter and enough milk to achieve a creamy consistency. Season with salt.
Slice the stuffed pork belly and serve with mashed potatoes and your favorite pickles or salad.
Stuffed Pork Belly with Mashed Potatoes
Stuffed Pork Belly with Mashed Potatoes
Ingredients:
For the meat:
1.2 kg pork belly (2.6 lbs)
5 stale rolls (or bread slices)
5 eggs
1 large onion
1 tbsp lard or oil
A little milk
3 cloves garlic
Salt and pepper to taste
1 large bunch parsley
250 g lard (1 cup + 1 tbsp)
300 ml water (1¼ cups)
For the mashed potatoes:
1 kg potatoes (2.2 lbs)
30 g butter or margarine (2 tbsp)
A little milk (as needed)
Salt to taste
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