Preparation
- Cut the pork belly rind into diamonds and rub mustard in.
- Cut a pocket lengthways in the pork belly.
- Cut the tramezzini and GOLDSTEIG Emmental into small cubes.
- Fry the tramezzini cubes in a pan with GOLDSTEIG Butter until golden brown and place on kitchen roll so that the butter is soaked out of the cubes again.
- Mix the tramezzini cubes with the Emmental cubes and fold in the chopped thyme.
- Stuff the mixture into the pork belly and close the opening with a toothpick. Place the stuffed pork belly in a roasting tin and top up with meat stock.
- Place the roasting tin in the centre of the oven and cook at 140°C for about 75 minutes.
- Let the crust crack open at 250°C for about 10 minutes at the end.
Ingredients
For 4 people:
- 1 kg pork belly with rind
- 200 g GOLDSTEIG Emmental Cheese Block
- 100 g tramezzini
- 2 spoons of mustard
- 100 g GOLDSTEIG Butter
- 1 sprig of chopped thyme
- 500 ml meat stock
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