Categories: Pork/ham, German 
      Yield: 4 servings 
  
      1 kg Pork belly (raw, not too            1 bn Parsley 
           -fatty) ( a generous 2 lbs)       100 g  Smoked ham, diced (3 1/2 oz) 
           Salt and pepper to taste          100 g  Ground meat (3 1/2 oz) 
      1    Yellow turnip [substitute:          1 pn Sugar 
           -carrot]                            1 tb Marjoram 
      1    Onion                               1    Onion, finely chopped, and 
      5    Cloves garlic                            -sauteed till transparent 
           Stuffing:                                Salt and pepper to taste 
    100 g  Plain breadcrumbs (3 1/2 oz)    
  
  Cut a pocket into the pork belly, and lightly season the inside.  Combine 
  the stuffing ingredients and mix well.  Stuff the pork belly with this 
  mixture, then sew the opening shut with cooking twine.  Score the fatty 
  rind with a knife.  Rub the pork belly all around with seasonings.  Roast, 
  along with the sliced turnip, until crispy.  The meat will have to be 
  turned and basted several times. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92