Roast Stuffed Pork Belly with Cabbage Salad
Put the diet recipes aside for once and treat yourself to a real speciality – a pork belly roll inspired by a recipe from chef Roman Paulus. We'll show you how to score, flatten and stuff the belly with a filling made from toast bread and prunes soaked in Scotch whisky. While the roll slowly roasts in the oven, you can put together a simple salad made from two kinds of cabbage and onion. All that's left is to cut a few slices of fresh bread and pour yourself a well-chilled beer.
Prep: 1 h 30 min
Servings: 4
Energy: 416 kcal per serving
Method
01.
Cut the dried plums into smaller pieces, pour over the whisky and leave to soak overnight. The next day, drain them. Bone the pork belly, score the skin into strips and season it generously with salt.…
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