-pepper, iodized salt 60 g g diced peppers, liter, different colors (red, yellow, yellow, b, green) Yield: For the sauerkraut.
Cut the pork belly widthwise to make a double sized piece. Season lightly with iodized salt and pepper. Stir through the veal sausage meat with egg yolks, and stir in the diced vegetables and chopped culinary herbs. Season lightly with iodized salt and pepper. Brush this amount on the prepared pork belly and roll up so that the incised pork rind is on top. Brown the roots in a roasting pan with clarified butter, add the bay leaves and juniper berries, pour in clear soup and fill the roast. Sprinkle lightly with caraway seeds and roast in the oven at 180 °C for about 35-40 minutes. Put the washed sauerkraut into a saucepan, add the bay leaf spice, juniper berries and cloves, pour in apple juice and cook for a short time with the lid closed. Add the apple, peeled, cored and cut into small pieces, mix and cook briefly until tender.
As a side dish you can add fried potatoes with onions.
Preparation 45 min.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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