Stuffed Pork Belly with Sauerkraut | Hengstenberg
Delicious recipe for Stuffed Pork Belly with Sauerkraut
Ingredients
- 2kg pork belly, skin on
- 2 cloves garlic
- 4 tbsp coarse sea salt
- 600g Hengstenberg Mildessa sauerkraut
- 200ml Hengstenberg medium hot mustard
- 1 tbsp fresh majoram, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp resh thyme, chopped
- 1 tbsp fresh sage, chopped
- Salt
- Pepper
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