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🍽️ Pork Belly Roll with Buckwheat and Cranberry Filling

1452 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork belly (without rind)
• salt
• pepper (from the mill)
• 1 tsp dried marjoram
• 250 g buckwheat
• 2 stalks curly parsley
• 2 onions
• 2 tbsp vegetable oil
• 400 g ground pork
• 50 g dried cranberries
• 75 g breadcrumbs
• fat (for the casserole dish)

Instructions

1. 1. Weigh out all ingredients and place them within easy reach on your work surface.
2. 2. Turn on your oven to 180 degrees Celsius with top and bottom heat and let it preheat.
3. 3. Rinse the pork belly under running water and pat it dry with kitchen paper.
4. 4. Season the inside of the meat generously with salt and pepper.
5. 5. Sprinkle half of the dried marjoram leaves over the seasoned meat.
6. 6. Place the buckwheat in a pot and cover it with water.
7. 7. Bring the buckwheat to a boil, then simmer it on low heat for about 30 minutes.
8. 8. Drain the cooked buckwheat and let it cool down completely.
9. 9. Pick the fresh parsley leaves off the stems and chop them roughly.
10. 10. Peel the onions and cut them into coarse cubes.
11. 11. Heat two tablespoons of oil in a frying pan and sauté the onions until translucent.
12. 12. Add the cooled onions, the buckwheat, and the minced meat to a large bowl.
13. 13. Add the remaining filling ingredients to the bowl.
14. 14. Mix the filling thoroughly with a spoon until all ingredients are combined.
15. 15. Finally, season the filling to taste with salt and pepper.
16. 16. Spread the filling evenly over the laid-out pork belly.
17. 17. Leave a border of about two centimeters free all around.
18. 18. Roll the pork belly tightly so that the filling stays inside.
19. 19. Wrap the meat parcel tightly with kitchen twine and tie it securely.
20. 20. Season the outside of the roast once more with salt and pepper.
21. 21. Sprinkle the remaining marjoram over the surface of the roast.
22. 22. Place the roll in a roasting pan lightly greased with fat.
23. 23. Roast the roll roast in the preheated oven for about one and a half hours.
24. 24. Turn the roast once during cooking and add a little water if necessary.
25. 25. Remove the finished roast from the oven and carefully remove the kitchen twine.
26. 26. Slice the roll into thick pieces.
27. 27. Serve the slices hot with oven-roasted potatoes and cranberries.

Nutrition per serving

• kcal: 1452
• Protein: 53 g · Fett/Fat: 119 g · Carbs: 46 g