Stuffed Pork Belly With Cabbage And Pear Salad

Name: Stuffed Pork Belly With Cabbage And Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 tbsp wine vinegar; 1 pinch sugar; 1/2 head red cabbage, cut into thin strips; 3/4 cup milk; 1 pinch grated nutmeg; 1/2 lb soft pretzels or pretzel rolls, cubed; 1/2 bunch parsley, chopped finely; 1 None egg; 4 1/2 lbs pork belly, deboned; 1 None pear, seeded, quartered and cut into strips

Servings: persons

1
Season the vinegar and add the sugar. Mix well and soak the red cabbage in it for 2 hours.
2
Preheat the oven to 325u00b0.
3
Bring the milk to a boil in a saucepan over medium heat-watch closely so it does not boil over-season and add the nutmeg. In a bowl, mix the pretzels, parsley and egg and pour the milk over the mixture. Stir well. Score the skin of the pork with a sharp knife. Cut a pocket in the meat and stuff with the pretzels mixture. Tie with kitchen twine and place the meat on an oiled roasting pan and roast in the oven for about 1 3/4 hours. When it's done, put it under the broiler for about 8 mins to crisp up the crackling.
4
Add the strips of pear to the red cabbage and mix well. Serve the pork on a platter with the cabbage salad on the side.

1418

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4-5 tbsp wine vinegar, 1 pinch sugar, 1/2 head red cabbage, cut into thin strips, 3/4 cup milk, and more.

Yes, Stuffed Pork Belly With Cabbage And Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Pork Belly With Cabbage And Pear Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions