Der Gefuellte Schweinebauch (Stuffed Pork Belly

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Servings: 4 Difficulty: Intermediate
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Crispy-skinned pork belly stuffed with a savory parsley and herb mixture for a hearty German feast
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This traditional German dish features succulent pork belly carefully stuffed with a fragrant mixture of fresh parsley, garlic, and herbs. The result is a stunning main course with crackling, golden skin and tender, juicy meat that melts in your mouth. It offers a perfect balance of rich, savory flavors and aromatic freshness. Ideal for festive gatherings, Sunday roasts, or special family dinners, this dish brings authentic home-style comfort to your table. While it requires some patience to roast properly, the effort is rewarded with a deeply satisfying and impressive centerpiece that pairs beautifully with red cabbage or potato dumplings.

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Der Gefuellte Schweinebauch (Stuffed Pork Belly

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 60.5

Description

This traditional German dish features succulent pork belly carefully stuffed with a fragrant mixture of fresh parsley, garlic, and herbs. The result is a stunning main course with crackling, golden skin and tender, juicy meat that melts in your mouth. It offers a perfect balance of rich, savory flavors and aromatic freshness. Ideal for festive gatherings, Sunday roasts, or special family dinners, this dish brings authentic home-style comfort to your table. While it requires some patience to roast properly, the effort is rewarded with a deeply satisfying and impressive centerpiece that pairs beautifully with red cabbage or potato dumplings.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Carefully slice a pocket into the pork belly, ensuring you do not cut all the way through the skin or opposite side.
  3. In a bowl, mix finely chopped parsley, minced garlic, salt, pepper, and any additional herbs to create the stuffing mixture.
  4. Stuff the pork belly evenly with the herb mixture, then secure the opening with kitchen twine or toothpicks.
  5. Place the stuffed pork belly in a roasting pan and roast for 2 hours, basting occasionally with pan juices.
  6. Increase oven temperature to 425ðF (220ðC) and roast for an additional 15-20 minutes until the skin is crispy and golden.
  7. Remove from oven and let rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 60.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.2g6%
Cholesterol 20.0mg7%
Sodium 15.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork belly, german cuisine, stuffed meat, roasted pork, parsley stuffing, crispy skin, schweinebauch, festive dinner, herb stuffed, comfort food, slow roast, pork roast, traditional recipe, family dinner, savory dish, meat main, holiday meal, garlic parsley, jewish german, braised pork
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